Detroit Style Plum Sauce Recipes

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SPICY PLUM SAUCE



Spicy Plum Sauce image

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Provided by Taste of Home

Time 1h45m

Yield 9 half-pints.

Number Of Ingredients 10

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

Steps:

  • In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

PLUM SAUCE



Plum Sauce image

This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.

Provided by Rayna

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 7

¾ (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
½ teaspoon ground ginger

Steps:

  • In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 g

PLUM SAUCE



Plum Sauce image

Provided by Food Network

Categories     condiment

Time 20m

Yield 1 cup

Number Of Ingredients 8

1/2 cup canned crushed pineapple, drained
1/4 cup pineapple juice
1/3 cup mashed, seeded Chinese salted plums
1/4 cup brown sugar, lightly packed
3 tablespoons cider vinegar
3 tablespoons apricot preserves
1 teaspoon finely chopped garlic
1 teaspoon crushed red chile peppers

Steps:

  • In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.

PLUM SAUCE



Plum Sauce image

Delicious sauce which is easy to make, keeps well and can be used in the same way as Tomato Sauce or Ketchup. Ideal recipe for making when plums are in abundance.

Provided by Kiwi Kathy

Categories     Sauces

Time 2h15m

Yield 6 bottles

Number Of Ingredients 8

4 lbs plums
1 1/2 lbs sugar
1 teaspoon clove, ground
1 teaspoon ginger, ground
1 teaspoon salt
1 teaspoon cayenne pepper (or to taste)
2 pints vinegar
2 ounces garlic

Steps:

  • Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.

ROASTED DUCK BREAST WITH PLUM SAUCE



Roasted duck breast with plum sauce image

This easy yet impressive recipe makes a stylish main course for a special occasion

Provided by James Martin

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

2 duck breasts
1 thyme sprig
1 star anise
25g butter
1 shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned and cut into small wedges
50g demerara sugar
50ml red wine
300ml beef stock

Steps:

  • For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
  • Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
  • When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
  • To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium

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