I spent yesterday morning stitching, but then came to a standstill where I needed to speak to my client, and she was unreachable at work. Hmm. I could have put my feet up and turned on the soaps. But oh nooo... I have to stay busy. Pfftt.
First on the list: Two loaves of pumpkin bread, from the gifted pumpkin a few weeks ago.
A little warning here: this is not the boring orange sugar-sauce that you buy in the store or get in the little plastic packages with your Chinese food. This is SPICY and very, um, piquant.
Chinese Plum Sauce
Yield: 6 half-pints
From The Complete Book of Canning, Ortho Books
3 red bell peppers
2 lbs. ripe peaches OR apricots, sliced
2 pounds plums, sliced
4 c. cider vinegar
2 c. water
1 c. granulated sugar
1 ¾ c. packed light brown sugar
1/3 c. light corn syrup
5 large cloves garlic, minced
6 tbsp. peeled, chopped ginger root
1 ½ tbsp. coarse (kosher) salt
3 tbsp. white mustard seed, lightly toasted
1 small onion, chopped
2 dried hot red peppers, seeded and crushed
1 stick cinnamon
- Place bell peppers under broiler and roast until skin is blistered and lightly charred on all sides. Remove from heat and wrap in a damp towel for 15 minutes. Scrape off skin. Remove seeds and stems. Set aside.
- Simmer sliced peaches and plums, 2 cups of the vinegar, and the water in a large pot until the fruit is tender (about 20 to 30 minutes). Remove from heat.
- Combine the remaining 2 cups vinegar, the sugars, and corn syrup in another large pot. Stir and bring to a boil.
- Add the fruit mixture, bell peppers, and remaining ingredients. Cover and simmer 8 minutes. Remove lid and simmer for about 1 hour, stirring occasionally.
- Remove cinnamon stick and puree mixture through medium disc of food mill to remove skins and fibers. Return sauce to pot and bring to a boil. Continue to boil gently until sauce thickens (10 – 15 minutes) stirring frequently.
- Ladle hot sauce into clean, hot, half-pint jars, leaving ½” headspace. Attach lids & snap rings.
- Process in boiling-water bath 10 minutes.
Note: allow to stand in jars for 1 month before using.