Recipe courtesy of Mary Sue Milliken and Susan Feniger

Plum Sauce

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 1 cup
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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


  1. 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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