How to Prepare Homemade Vickys Asian-Style Plum Sauce, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys asian-style plum sauce, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Asian-Style Plum Sauce, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Vickys Asian-Style Plum Sauce, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys asian-style plum sauce, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Asian-Style Plum Sauce, GF DF EF SF NF:

1. Take 3 pounds plums, pitted and diced
2. Prepare 220 grams (1 cup) soft brown sugar
3. Take 1 small onion, chopped
4. Make ready 4 clove garlic, finely chopped
5. Take 1/2 oz fresh ginger, weighed then grated
6. Prepare 1/2 tsp dried chilli flakes
7. Take 480 ml (2 cups) water
8. Make ready 30 ml (1/8 cup) soy sauce, see my link below for my recipe
9. Make ready 30 ml teriyaki sauce, see below for my free-from recipe
10. Prepare 1 juice of 1 whole lemon
11. Make ready 1 tsp sesame oil or oil of choice
12. Prepare 1 tbsp cornflour/ cornstarch mixed with 1 tablespoon water

Instructions to make Vickys Asian-Style Plum Sauce, GF DF EF SF NF:

1. Put all of the ingredients apart from the cornstarch slurry into a large pan. Bring to the boil then turn down to a simmer for 30 minutes - - https://cookpad.com/us/recipes/332952-vickys-soy-sauce-substitute - https://cookpad.com/us/recipes/349993-vickys-baked-teriyaki-chicken-gf-df-ef-sf-nf
2. Meanwhile you'll need to sterilise some jars. To do so wash them in hot soapy water, rinse well then put them in the oven at gas 1 / 140C / 275°F until your sauce is done. This recipe makes enough to fill around 4 x 454g (1 pound) jars
3. Put the contents of the pan through a blender and puree smooth. Take out a spoonful and let cool a little then taste to see at this point if you need to adjust the flavour to taste. Don't be scared with the chilli flakes - the sauce will be a bit hot freshly made but will mellow as it sits
4. Return to the pan, mix in the cornstarch slurry and simmer for 3 minutes until thickened and the starch taste is cooked out
5. Pour into the hot, sterilised jars (fill just 5mm from the top) and seal. Put the jars on a wire rack to cool then store in a dark place
6. The colour of the finished sauce will depend on the variety of plums you use
7. Serve as a dipping sauce or accompaniement to duck, chicken, pork, spring rolls etc

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