Ohhhhhhh I have been waiting a year to be able to make this sauce! Ever since hitting the jackpot- finally, after 2 years of searching the Iowa countryside, I finally found wild plums last summer. So now that I know where all the trees are, I just needed to get through winter, spring and summer again and voila! Plums! I have been wanting to make an Asian plum sauce. Why a plum sauce? Iowa's native wild plums ripen to a gorgeous ruby red and become juicy and sweet like other plums but they are TINY- and that makes it hard to do much with them other than sauces and jams. I have a huge stockpile of jam already so, plum sauce it is!
|Just the other day they were green!!|
- 10 cups chopped, pitted plums, peeled if desired
- 2 cups packed brown sugar
- 1 cup regular sugar
- 1 cup apple cider vinegar
- 1/2 medium onion, finely minced
- 2 cloves garlic, finely minced
- 2 tb finely minced/shredded gingerroot or 1 tb dried ground
- 3 tb crushed red pepper
- 1 tb salt
In crockpot, combine plums with all other ingredients. Cover and set to high. When boiling, turn heat to low and cook several hours until thickened.
|Since it's VERY early in the wild plum season, I had to |
supplement with store bought plums, cut up.
|Red onion, freshly garlic and spicy ginger make the sauce pop!|
|Hurry up and ripen guys!! I have plans for you!|