Spicy Asian Plum Sauce

leppfarmmarket.com

Lori Wesley Connor

4 lbs black or red plums, pitted and coarsely chopped (9 cups halved plums, or about 60 Italian prune plums)

1- ½ cups firmly packed light brown sugar (can also use 1 cup dark brown and ½ cup white)

½ cup rice vinegar or apple cider vinegar (5% acidity)

2 Tbsp soy sauce

1 small piece (1 inch square approx.) fresh ginger, diced

1 medium onion, chopped

3 medium garlic cloves, minced

2 tbsp finely chopped jalapeno or 1 teaspoon dried crushed red pepper (more or less to taste)

1 tsp salt

½ tsp ground ginger

½ tsp cayenne pepper

(If you don’t have the following 5 spices, you could also substitute 2 tsp. Chinese Five Spice Powder)

½ tsp fennel seeds

½ tsp freshly ground black peppercorns

½ tsp ground cinnamon

⅛ tsp ground cloves

2 stars anise (put these in a spice ball or wrapped in muslin for easy retrieval)

Directions at leppfarmmarket.com

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