Plum sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chutney |
| 1 | cup | Plum jelly |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Vinegar |
Directions
1. Chop chutney fine; then combine in a saucepan with plum jelly, sugar and vinegar. Blend well and heat thoroughly, stirring. (If mixture is too thick, thin with water.)
2. Pour into a jar, cap tightly, and store in a cool place. Serve as a dip in small condiment dishes. VARIATIONS: 1. For the plum jelly, substitute peach or apricot preserves.
2. For the white sugar, substitute brown sugar.
3. For the vinegar, substitute lemon juice.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .