Hi Bev,
i've been busy away from this good list, but just saw your query.
Here is another one to try.....i have made it a few times. but usually am
the type to also throw this or that into the mix.
All i know is we love Moo shi(u) also, and use a version of this recipe -
keeping small containers of it in the freezer. I do know i always doctor
it up with various spices and herbs.
Toni in Ky
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Katie’s Plum Sauce 8 cups pitted and chopped plums
1 3/4 cups packed dark brown sugar -- (use more or less, depending on the
sweetness of your plums)
1/2 cup white sugar
2/3 cup cider vinegar
1/2 cup finely chopped onion
1 medium jalapeno pepper -- finely chopped (or use 2-3 jalapenos)
4 teaspoons mustard seed
2 teaspoons salt
6 cloves garlic -- minced
1/4 cup minced ginger -- or 1-2 tbsp. powdered ginger*
Bring all ingredients except plums to a boil in a non-aluminum pan. Stir
in plums. Simmer until thick, stirring often. Mash with a potato masher
or blend if you want a smoother sauce.
To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe
rims, adjust lids and process in a boiling water bath for 20 minutes at
0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.
This sauce is great for dipping (egg rolls, lumpia), as a grilling sauce,
mu shi sauce, or brushed on baked pork chops or chicken.
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