Revised 2012 Jun 25
1 cup water
2 inches ginger, minced
8 cloves garlic, minced
4 tablespoons honey
2/3 cup apple cider vinegar
2 teaspoons salt
1 teaspoon green peppercorns
Wash and pit the plums. Place in a large pot with 1 cup of water. Simmer until the plums begin to release liquid. Add garlic and ginger. Increase heat until the sauce is at a low boil (a boil that can be stirred down).
Add the spices, honey and vinegar. Continue to cook down until thickened. When the desired thickness is achieved blend. Place in half-pint jars and process for 10 minutes. Yield ~4 pints.
Use as a marinade and brush on barbecued pork tenderloin. Serve as a sauce with the pork.
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