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Plum Sauce, Made in Advance

Sauces, Seasonings, and Spices

Plum Sauce, Made in Advance
Take a pound of plums and peel and pit them. Then chop the pul coarsely and put into a large pot. Add one-quarter cup this soy sauce, one-quareter cup yellow or brown bean sauce, three-quarters of a cup of applesauce, chutney or a combination of both, one-half cup sugar, one-quarter cup rice vinegar or a mixture of rice and black vinegars, and a teaspoon of salt. Mix well, add a cup of cold water and two tablespoons cornstarch. Mix again and slowly bring to the boil. Reduce ehat. Then cover the pan and simmer for an hour, stirring every fifteen minutes or so. When the plum sauce is half cooked, bring eight cups of water to the boil, put in four clean canning jars, covers, and lids, and simmer these for twenty minues, then turn off the heat under this pot. When plum sauce is finished cooking, ladles it into these jars, seal them, and allow them to cool. Then refrigerate for at least three weeks, then use as desired.

                                                                                                                                                       
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