Text 3894, 64 rader
Skriven 2013-08-25 07:30:20 av Dave Drum (1:261/38)
Ärende: Chile 3771
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chinese Plum Sauce
 Categories: Oriental, Sauces, Fruits, Chilies
      Yield: 4 Pints

      3 md Bell pepper; red
  2 1/2 lb Apricots; stoned, quartered*
  2 1/2 lb Plum, red; stoned,quartered*
  5 1/2 c  Cider vinegar
  2 1/2 c  Water
  1 1/2 c  White sugar
      2 c  Light brown sugar
    1/3 c  Light Karo
    1/2 c  Fresh ginger; peeled,chopped
      2 tb Kosher salt
    1/4 c  Mustard seeds; toasted
      1 md Onion; quartered
      2    Serranos; seeded, diced
      5 cl Garlic; minced
      1    Cinnamon stick

  * weight before preparation

  Roast the peppers to remove skin; quarter lengthwise
  and devein. Set aside.

  Combine the apricots, plums, three cups of vinegar and
  water in a large non-reactive kettle and simmer until
  soft; about 25 minutes. Remove from heat and set aside.

  In another non-reactive kettle, this one very large,
  combine the remaining vinegar, sugars, and Karo and
  bring to a boil, stirring. Add the fruit mixture,
  ginger, salt, mustard seeds, onion, chilies, garlic,
  cinnamon, and the skinned bell peppers. Simmer,
  covered, for five minutes then simmer uncovered for
  one hour, stirring every so often. Remove the cinnamon
  stick.

  With a food processor, pulse the mixture for a couple
  of seconds (this has to be done in batches; process a
  little longer if you like a less-textured sauce).
  Return to the kettle and boil gently, stirring, until
  the sauce has thickened, about 15 minutes (the sauce
  will thicken some more as it cools).

  Ladle into sterilized jars, either half-pint or pint.
  Process in a boiling water bath for 10 minutes (for
  half-pint jars) or 15 minutes (for pint jars). Allow
  to age in the jar for 2 to 4 weeks before using.

  Better than Store-Bought; Witty & Colchie

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Gratitude is merely the secret hope for future favours. - Rochefoucauld

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)