Ingredients

1/2 cup canned crushed pineapple, drained
1/4 cup pineapple juice
1/3 cup mashed, seeded Chinese salted plums
1/4 cup brown sugar, lightly packed
3 tablespoons cider vinegar
3 tablespoons apricot preserves
1 teaspoon finely chopped garlic
1 teaspoon crushed red chile peppers

Directions

In a blender or food processor, combine
pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer
to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and
simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.