Mom had a bunch of plums from her tree that she couldn't use, so I took a couple pounds off her hands. Usually I just dehydrate them but this time I decided to do something different.
I loosely followed a couple different recipes I found online and with some modifications of my own. Here's the basics of it, though I'm sort of estimating on the amounts since most of it I didn't really measure.
Blend with immersion blender until smooth and then simmer for another hour or so until the consistency is about like ketchup
At this point I taste tested it, and it was way sweet, so I added a splash more vinegar, more red pepper flakes, some more dry mustard and a good handful of chipotle pepper powder.
Then I let it simmer for another half hour or so to meld the flavors. Taste test after this was great. A bit sweet still (I'd probably drop the white sugar altogether next time) , but nice heat and the extra vinegar gave it a bit of tang to offset the sweet. Probably could use a bit more vinegar still, but I didn't want to mess with it too much and screw it up.
I can't wait to try this on some nice pork chops or chicken drumsticks.
I loosely followed a couple different recipes I found online and with some modifications of my own. Here's the basics of it, though I'm sort of estimating on the amounts since most of it I didn't really measure.
- 4 lbs plums, pitted and quartered
- 1/2 a red onion, diced
- 1.5 cups brown sugar, packed
- 1 cup white sugar
- 1 Tbsp dry mustard
- 1.5 tsp ginger paste
- 1 Tbsp salt
- 2 cloves garlic minced
- 1 Tbsp red pepper flakes
- 1 cup apple cider vinegar
Blend with immersion blender until smooth and then simmer for another hour or so until the consistency is about like ketchup
At this point I taste tested it, and it was way sweet, so I added a splash more vinegar, more red pepper flakes, some more dry mustard and a good handful of chipotle pepper powder.
Then I let it simmer for another half hour or so to meld the flavors. Taste test after this was great. A bit sweet still (I'd probably drop the white sugar altogether next time) , but nice heat and the extra vinegar gave it a bit of tang to offset the sweet. Probably could use a bit more vinegar still, but I didn't want to mess with it too much and screw it up.
I can't wait to try this on some nice pork chops or chicken drumsticks.