Plum Sauce. (BBQ)
Source of Recipe
Contributed by: Melinda
Recipe Introduction
I have an Italian Prune plum tree that produces tons of fruit most years. I discovered this recipe one year since plums and barbeque season coincide. Very easy to make and it's worth popping some in the freezer for fall and winter.
Italian plums are freestone and often small being about 2 inches long. If you use a Japanese variety or cross, you don't need as much, and the texture will be different.
List of Ingredients
Approximately 1 lb Italian purple plums (about 14), pitted cut into 1/4 to 1/2 inch pieces
1 medium onion, finely chopped
Oil
1 - 1 1/2 cups water
1/4 cup plum jam (I use the plum jam I make from our cherry plum tree which is nice and tart)
1 T balsamic vinegar
1 T Dijon mustard (optional)
salt and pepperRecipe
In a saucepan, saute onion in oil until translucent
Add remaining ingredients* and simmer for about 1 hour, until thickened and plums are falling apart
Cool to room temperature
*The Dijon mustard makes the sauce murky, so I often leave it out for appearance sake. It will help thicken the sauce, but I think without is perfect.
Serve sauce at room temperature. This is good with any grilled or smoke cooked meat, but especially with Chicken, Turkey and Pork
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