Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

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.

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