Ginger-Plum Barbecue Sauce
 
this is a unique barbecue sauce with asian flavors. it is adapted from 
a cook's illustrated recipe for a traditional barbecue. in a pinch, you 
can 
substitute tabasco for the chile sauce, as it is sometimes hard to 
find. it's great on grilled meats, roast chicken, or as a fondue 
sauce. 
 
servings: makes 1.5 cups 
 
1 medium  onion, peeled and quartered
1 cup  ketchup
2 Tbsp  rice vinegar
2 Tbsp  worcestershire sauce
2 Tbsp  hot chinese mustard
6 Tbsp  chopped plum preserves
1 tsp  hot chile sauce with garlic (i like rooster brand)
1/4 tsp  ground black pepper
2 Tbsp  vegetable oil
1 medium  garlic clove, minced
1 tsp  powdered ginger
1/4 tsp  cayenne pepper
1/2 tsp  smoked paprika or 1/4 tsp liquid smoke (optional)
 
process onion and 1/4 cup water in workbowl of food processor 
fitted with steel blade until pureed and mixture resembles slush, 
about 30 seconds. strain mixture through fine-mesh strainer into 
liquid measuring cup, pressing on solids with rubber spatula to obtain 
1/2 cup juice. discard solids in strainer. 
 
whisk onion juice, ketchup, vinegar, worcestershire, mustard, hot 
chile sauce, liquid smoke (if using), and black pepper in medium bowl. 
heat oil in large nonreactive saucepan over medium heat until 
shimmering but not smoking. add garlic, ginger, paprika (if using) and 
cayenne pepper; cook until fragrant, about 30 seconds. add plum 
preserves, whisk until somewhat melted. whisk in ketchup mixture and 
bring to boil; reduce heat to medium-low and simmer gently, uncovered, 
until flavors meld and sauce is thickened, about 25 minutes. cool 
sauce to room temperature before using. (can be covered and 
refrigerated for up to 7 days.) 
 
-- 
(ID: 8985) Mirror: rec.food.recipes: Sun, Jan 25, 2004


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