Name: Oriental Plum Sauce
Ingredients: 10 cup / 2.5L prepared plums; 2 cup / 500ml packed brown sugar; 1 cup / 250ml granulated sugar; 1 cup / 250ml cidar vinegar; 3/4 cup / 175ml finely chopped onion; 2T / 25ml mustard seed; 2T / 25ml finely chopped green chili peppers; 1T / 15ml salt; 1 to 2 cloves garlic, minced; 1 to 2 pieces (each 1/4 x 1 inch) gingerroot, minced

Oriental Plum Sauce

Ingredients

10 cups / 2.5L prepared plums
2 cups / 500ml packed brown sugar
1 cup / 250ml granulated sugar
1 cup / 250ml cidar vinegar
3/4 cup / 175ml finely chopped onion
2T / 25ml mustard seed
2T / 25ml finely chopped green chili peppers
1T / 15ml salt
1 to 2 cloves garlic, minced
1 to 2 pieces (each 1/4 x 1 inch) gingerroot, minced

Instructions

Combine all ingredients expect plums in a large stainless steel or enamel saucepan. Bring to boil; add plums. Return mixture to boil; boil gently, stirring occasionally, about 1 3/4 hours or until thick and syrupy. Fill jars leaving 1/4 inch headspace, BWB for 10 minutes for altitudes up to 1000ft. While the recipe doesn't call for it, I used my braun hand blender to puree the mixture after about an hour or so, and then let it go back to thickening. The sauce is delicious, and just a little bit spicy. Its great for dipping spring rolls, egg rolls, chicken wings, or anything else you might think of.