Asian Spicy Plum Sauce
from Sharon

This sauce could also be canned, sealing in warm sterilized jars. Some people insist you need to process in a water bath for about 10 minutes to be safe.

• 1 1/2 lbs plums
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1/4 cup fresh gingerroot, minced
• 1/2 teaspoon five-spice powder
• 1/2 cup lime juice
• 1 tablespoon mirin or plum wine
• 5 tablespoons brown sugar
• 1/2 teaspoon asian chili paste with garlic
• 1/4 teaspoon salt

Pit the plums. Put into a food processor and purée.

In a heavy, medium-sized non-reactive saucepan, heat the oil over medium heat.

Add the garlic and ginger; sauté 2 minutes.

Stir in the plum purée, five-spice powder, lime juice, Mirin, brown sugar, chili paste and salt.

Bring to a boil, reduce the heat to low and simmer 25 minutes, stirring often.

Remove from the heat and cool.

Transfer to glass jars and refrigerate.