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Classic Plum Sauce (pareve)

Contributed by Eileen Goltz.

1 12-ounce jar plum preserves
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon minced onion
1 teaspoon minced ginger
1 teaspoon minced red chile or crushed red pepper
1 clove garlic, minced

Instructions:

Combine all ingredients in a saucepan. Bring to a boil, stirring constantly, then simmer a few minutes to blend flavors. Let cool, then chill. Tastes best if refrigerated, covered, overnight to allow seasonings to mellow. Will keep refrigerated for several days.

*use the plum sauce within a few days as it doesn’t have any preservatives.

>Notes: This recipe is courtesy of GourMAsia. A staple at Chinese restaurants. Store-bought plum sauce is made with vinegar, sugar, and other seasonings. This recipe is better. *use the plum sauce within a few days as it doesn’t have any preservatives.