Chinese plum sauce

suitable for jarring/canning

8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup onion, chopped
1 cup water
1 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal jars; process in boiling water bath for 30 minutes.

Makes about 4 cups

Plum sauce

Suitable for jarring/canning

8 c chopped fruit (can be Italian plums, or combo of plums, apricots, peaches, etc)
1 c chopped onion
1-1/2 c brown sugar
1/2 c yellow raisins
1/2 c dark molasses
1/2 c rice vinegar
1/2 c orange juice
1/2 c water
1/3 c soy sauce
1/3 c teriyaki sauce
1 lemon, juice and zest of
2 T minced garlic
2 T minced ginger
1-1/2 T Chinese 5 Spice
1 to 2 tsp salt, to taste
1/2 tsp ground white pepper
1/2 tsp chili powder
1 tsp vanilla

Combine all in pot, bring slowly up to simmer, stirring frequently to prevent from sticking to bottom of pot. Simmer 45-60 minutes, uncovered, stirring; mixture will be reduced by nearly half. Cool slightly and put mixture in blender (working in batches if necessary) to puree. Can put through food mill or sieve instead. Return mixture to pot and bring back up to low simmer and test for desired taste. Add more salt, chili powder, white pepper at this stage if needed to balance to your tastes. Fill sterilized desired size jars, leaving about 1 inch headspace. Adjust lids and process jars in pressure canner. 20 minutes at 11 pounds for pints and half-pints.

Quantity will depend upon juiciness of fruit, how much you reduce your sauce, etc. I got about 9 half-pints total. I've been making half-pints to give away and pints for me to keep. :) Can be used for duck, chicken, pork, dipping sauce for eggrolls, chicken drummettes, a dollop in homemade salad dressing, you name it and the sky's the limit.