Best 8 Tangy Plum Barbecue Sauce Plum Syrup 2 In One Recipes

PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• Heat a grill pan, broiler or grill to high heat.
• Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.
• While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.

TANGY PLUM BARBECUE SAUCE & PLUM SYRUP (2 IN ONE!)

Steps:

• To Make the Syrup.
• Pit the plums with your fingers and toss them into a saucepan or soup pot, you may smush them in the process of getting the pits out, which is fine. When they're all in there, add the sugar and turn on the heat (add less sugar at first, you can add more later). If it's dry ad a little water. When it's simmering, turn it down and let it simmer for 15-20 minute After it's cooled a bit, scoop the plum mixture into a colander that's resting inside a large bowl. Strain the mixture and pour the syrup into bottles. Keep refrigerated for up to one month!
• To Make the Barbecue Sauce.
• Slice the onion and caramelize it in a little oil. Take the plum solids that are left behind in the colander and combine them with the caramelized onions, habaneros and salt in the blender. Blend till smooth. Use the sauce on pork ribs, tofu and whatever else your heart desires.

PLUM BARBECUE SAUCE

Steps:

• Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
• Uncover and simmer 15 minutes or until thick, stirring occasionally.
• Cool 10 minutes, then place mixture in a food processor. Process until smooth.
• Refrigerate in an airtight container for up to 2 weeks.
• Serving size: 2 tablespoons.

TANGY BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

TANGY CAROLINA-STYLE BARBEQUE SAUCE

Steps:

• Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat; cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer for 10 minutes more.

TANGY PLUM SAUCE FOR CANNING

Steps:

• Use food processor for chopping plums and onions separately, if you have one.
• Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
• Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
• Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
• Process in a hot water bath for 10 minutes.

SPICY PLUM SAUCE

Steps:

• In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GINGERED PLUM BARBEQUE SAUCE

Steps:

• In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.