Plum Sauce

This is the best plum sauce I've eaten. Back in the mid 1990s, before the internet was as populated as it is today, I was still dialing into a BBS or two and downloading message groups with BlueWave and QWK offline packet readers. This recipe was shared on the IC_Cooking board where we used to dump our Meal-Master entries to anyone looking for a specific dish. Credit to the original poster: Linda Fields

This is perfect for crab rangoon, egg rolls, spring rolls, and even those little chicken drumsticks. I sometimes mix in a little hot mustard before dipping to spice it up a bit.

Recipe:

1 cup red plum jam or preserves (Smuckers is good)

1/2 cup apricot preserves

1/2 cup applesauce

2 Tbsp. honey

1/3 cup apple cider vinegar

A few drops garlic juice - or 1/4 to 1/2 tsp. garlic powder

Combine all ingredients in saucepan; bring to boil over medium heat. Cook, stirring constantly for 5 minutes until all ingredients are well blended. Remove from heat; let cool. I like to store it in a squeeze bottle in the fridge, but you can also make a larger batch and can it in sterilized jars. Reference the method here for the canning process after preparing the recipe on this page.