Best Spicy Plum Sauce Recipes

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.

SWEDISH MEATBALLS WITH SPICY PLUM SAUCE

Steps:

• In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Stir with fork until smooth. Set aside. In a small saute pan over medium heat, heat the oil and add the onion. Saute until softened but not browned, about 5 minutes. In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Season with salt and pepper to taste. Add the bread crumb-cream mixture to the meat, and mix well. With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball. If the meat is too soft to shape, more bread crumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water. There will be about 24 meatballs. In a large skillet over medium-high heat, melt the butter and add the meatballs. Saute, browning on all sides, until cooked through, about 7 minutes. Remove to a plate, and discard the fat from the skillet. Return skillet to heat, and add shallots, red pepper and plums. Saute until softened and lightly browned. Add chicken broth, then remaining 1/ 4 cup of heavy cream. Stir in plum sauce, and season to taste with salt and pepper. Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes. Serve.

CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE

Steps:

• Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
• In another pan, brown the chicken breast in the oil.
• Add the sauce and cook together gently for about 15 minutes.
• Season well with salt and pepper.
• Serve over rice or cous-cous.

ASIAN SPICY PLUM SAUCE

Steps:

• Pit the plums. Put into a food processor and purée.
• In a heavy, medium-sized non-reactive saucepan, heat the oil over medium heat.
• Add the garlic and ginger; sauté 2 minutes.
• Stir in the plum purée, five-spice powder, lime juice, Mirin, brown sugar, chili paste and salt.
• Bring to a boil, reduce the heat to low and simmer 25 minutes, stirring often.
• Remove from the heat and cool.
• Transfer to glass jars and refrigerate.

STICKY GRILLED DRUMSTICKS WITH SPICY/SWEET PLUM SAUCE

Steps:

• Light a grill.
• Rub the chicken with the canola oil and season with salt and pepper.
• Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.
• Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes.
• Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted.
• Carefully transfer the mixture to a food processor.
• Add the water and puree until smooth.
• Season the plum sauce with salt and pepper.
• Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes.
• Serve the drumsticks with any remaining plum sauce at the table.

SPICY PLUM SAUCE

Steps:

• Pit the plums and coarsely chop. Put into a food processor and puree. In a heavy, medium-sized saucepan, heat the oil over medium Add the garlic and ginger; saute 2 minutes. Stir in the plum puree, five-spice powder, lime juice, optional Bring to a boil, reduce the heat and simmer 25 minutes. Stir often. Remove from the heat and cool. Transfer to jars and refrigerate or freeze.

SWEDISH MEATBALLS WITH SPICY PLUM SAUCE

Steps:

• In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Stir with fork until smooth. Set aside. In a small saute pan over medium heat, heat the oil and add the onion. Saute until softened but not browned, about 5 minutes. In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Season with salt and pepper to taste. Add the bread crumb-cream mixture to the meat, and mix well. With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball. If the meat is too soft to shape, more bread crumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water. There will be about 24 meatballs. In a large skillet over medium-high heat, melt the butter and add the meatballs. Saute, browning on all sides, until cooked through, about 7 minutes. Remove to a plate, and discard the fat from the skillet. Return skillet to heat, and add shallots, red pepper and plums. Saute until softened and lightly browned. Add chicken broth, then remaining 1/ 4 cup of heavy cream. Stir in plum sauce, and season to taste with salt and pepper. Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes. Serve.