Redplumsauce Recipes

ROASTED DUCK BREAST WITH PLUM SAUCE

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.

HEALTHY HOMEMADE PLUM SAUCE

Steps:

• Slice plums in half and discard pits. Cut each half into about 6 chunks.
• Add plums, garlic, onion, ginger, tamari and chili flakes to a medium sauce pan and bring to a simmer uncovered, stirring occasionally.
• Bring to a low simmer and continue to stir every 8 minutes or so to keep from burning the bottom. Continue for 30 minutes or until plums have broken down and sauce begins to thicken.
• Using an immersion blender, or allow to cool and place in your blender or food processor, mix until smooth.
• If using sweetener, add a little at a time and continue blending until you reach desired sweetness.
• Pour into jars and keep in the fridge for up to 6 days, or freezer for future use.

PLUM SAUCE

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.

PLUM SAUCE

Steps:

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

SPICY PLUM SAUCE

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.

ASIAN PLUM SAUCE

Steps:

• Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
• Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
• Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!).
• Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
• Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
• Remove jars to a towel to rest for 24 hours. Check seals before storing.

RED PLUM SAUCE

Steps:

• Halve and stone plums and crush the garlic and put into a pan with the remaining ingredients.
• Cover and simmer for 50 minutes, or until the fruit is very soft and has really flavoured the vinegar.
• Sieve the sauce and pour into hot sterilized bottles and seal.
• N.B. Make sure bottles are well sterilized before filling and when cold a vacumn seal has formed.

AUTHENTIC CHINESE PLUM SAUCE

Steps:

• Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
• Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
• Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
• CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.