Plum Recipe from Dena

Plum Sauce is a staple in Chinese cooking.  Here is a barbecue sauce that I created with a basic plum sauce from our little green plums – though all types of plums work.
If you have freestone plums, remove pits and cook plums with skins on in a small amount of water.  If they are clingstone, cook plums whole and remove pits later.  Puree plums; add sweetener, tamari, crushed garlic, and hot pepper flakes to taste.  Simmer for 5- 10 minutes, stirring frequently.  This will store in the refrigerator up to two weeks and can also be canned with a hot water bath ~ also freezes well.
This is great with pork; also with chicken, tofu and tempeh.

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