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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.

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