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, .
Related recipes
- Chinese plum sauce (duck sauce)
- Duck with plum sauce
- Ginger-plum sauce
- Honey plum sauce
- Honey plum sauces
- Orange plum sauce
- Oriental plum sauce
- Plum and chile sauce
- Plum barbecue sauce
- Plum duck sauce (ck)
- Plum garlic sauce
- Plum sauce
- Plum sauce #1
- Plum sauce #3
- Plum sauce #4
- Plum sauce #5
- Plum sauce b1
- Plum sauce chicken
- Spicy plum sauce
- Warm plum sauce