Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Plum Sauce, for now

Sauces, Seasonings, and Spices

Plum Sauce, for now
Put four tablespoons each of plum jelly, chutney, and dry mustard, and one-half cup of apricot or plum preserves into a blender. Switch on and off a few times. Then add two tablespoons each of rice vinegar and cornstarch, one teaspoon of chili powder, a teaspoon of garlic powder, and a cup of cold water. Blend until well-mixed, and put this mixture into a bowl. Add up to one teaspoon of coarsely chopped hot red peppers, depending upon how piquant you like your plum sauce, and stir well. Pour into a freezer tray, put this into the freezer and the next day, pop the cubes and put them into a freezer bag; remove excess air, and seal and return to the freeer. Defrost one or more cubes an hour before they are needed.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720