Sugar Plum Sauce


 
S

Steve Petrone

TVWBB Platinum Member
Sugar Prune Sauce

1/2 c cooked fresh Italian Prunes
1 c Ketchup
1/2 c red wine vinegar
1/3 c brown sugar
1 clove garlic
1/2 c fine chopped onion
1/3 of a lemon juiced
1/2 of an orange juiced
zest of orange
2 slices fresh ginger minced
3/4 t salt
1/2 t black pepper
1 t ancho pepper
1 t chipotle pepper
1/8 t cinnamon
1/8 t mace
1/4 t thyme
2 T meat juice no fat

Saute garlic and onion in olive oil. Add the rest and simmer. The fresh plums were cooked with sugar and a dash of cinnamon.

This is a first try...will update after it mellows for a day and we try it with some brisket.
 
OK the next day report. This is a good fruit based sauce but it needs a little adjustment.

reduce onion to 1/3 cup
use the zest of only 1/2 an orange
increase cinnamon and mace to a scant 1/4 t
increase the thyme to a scant 1/2 t
add 1/3 cup cider vinegar after cooking

I will adjust the recipe when I verify these changes.
 
I really like your choice of flavorings.

Try sauteeing the onion in the oil with a small bay leaf added. When the onion is soft, add the garlic. ginger and thyme and cook, stirring contantly (med-high heat) for 1 min. Remove the bay leaf. Scrape the mixture to the sides of the pan so that there is a empty spot at center and in that spot dump your ancho, chipotle, cinnamon and mace (mix them together ahead of time so you can dump all at once). With the back of your spoon spread the spices out quickly, cook 10 seconds or so, stir, go another 10 seconds then stir the contents of the pan together well. Deglaze by adding your wine vin all at once, then add the rest of your ingredients.

Btw: Your sauce would be delicious napping grilled duck breast or grill-roasted whole or halved duck. Another use comes to mind: A small hunk of pork butt rubbed in good Chinese 5-spice, smoked gently, the pulled and minced and mixed with some sauce till just moistened. Reheat then serve in a warmed bowl with a platter of chilled iceberg, Boston, or butter lettuce leaves and small bowls of dipping sauce made from soy sauce mixed with a little of the plum sauce and some sliced scallion. Diners would take a spoonful of pork, roll it egg roll-style in a lettuce leaf, dip in sauce and eat. (This could be done with slow-cooked skinless chicken thighs, pulled then minced, too.) A tasty first course in front of, say, a main course of seared tuna with gingered slaw and rice vinegar-scented jasmine rice.
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Kevin your expertise is showing!
That bay leaf will certainly be a good additon not to mention your superior cooking instructions.
MMMMM I only wish It was duck season and we had a few mallards or wood ducks hanging for a day to enjoy with the sauce.
 
Revisited this sauce-it seems to do well with my wrapped brisket. It is a little thick but the flavors have balanced out nicely.
 
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