Five Spice Plum Sauce

Name: Five Spice Plum Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 50
Cuisine: Global
Ingredients: 473 milliliters red wine or apple cider vinegar; 1 teaspoons whole black peppercorns; 237 milliliters brown sugar, packed; 2 chili peppers (hot), stemmed and chopped; 1 whole (3-4 inch) cinnamon stick; 1 teaspoons whole fennel seeds; 2 inches fresh ginger, peeled and chopped; 3 cloves garlic, peeled and chopped; 1 large onion, chopped; 1 teaspoon sichuan peppercorn; 2 kilograms plums, pitted and chopped; 79 milliliters soy sauce; 4 whole star anise pods; 237 milliliters water

You can never have too many sauce recipes, so give Five Spice Plum Sauce From preparation to the plate, this recipe takes about 2 hours. A mixture of sichuan peppercorn, peppercorns, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Prepare boiling water canner and sterilize 5 12-ounce jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

In a heavy-bottomed, non-reactive pot, bring plums, water, onion, garlic, ginger, and chili peppers to a boil and then reduce to a simmer.

Ingredients you will need

Arbol Chile

Garlic

Ginger

Onion

Plum

Water

Equipment you will use

Pot

Add to plum mixture sugar, vinegar, spices, and soy sauce and continue to simmer until plums are falling apart and the mixture is quite soft, about 20 minutes.

Ingredients you will need

Soy Sauce

Vinegar

Spices

Plum

Sugar

Remove cinnamon stick and pass mixture through a food mill in batches into another non-reactive saucepan.

Ingredients you will need

Cinnamon Stick

Equipment you will use

Sauce Pan

Return the mixture to a boil, reduce to a simmer and cook until the texture is pulpy and saucy.

Remove from heat and ladle into prepared jars, leaving a half inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Equipment you will use

Paper Towels

Ladle

Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch.

Ingredients you will need

Water

Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.

Ingredients you will need

Water

Equipment you will use

Kitchen Timer

After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.