• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Plum BBQ Sauce

September 25, 2009 | Condiments, Fruit

Ever on the quest to use up those fabulous plums from my tree, I whipped up some plum barbecue sauce today. I do mean whipped up – just a few ingredients, let it simmer away, puree and jar. Couldn’t be easier, I promise!

Start by sauteing some onion in a little olive oil…

…and while those are getting a bit soft, take the pits out of your plums…

…then give them a rough chop.

Next, as Rachel Ray says, “Everyone into the pool!” In this case that would be plums, tomatoes, ketchup, molasses, brown sugar, balsamic and salt.

Let everything simmer for about an hour without the lid on and it will thicken and reduce and look something like this.

I use a stick blender to puree it right in the pot, but transfer to a traditional blender or food processor if you don’t have a stick blender.

Because of the acid (tomatoes and vinegar) this should keep for 4-6 months in the fridge, but you can freeze it if you want it to last longer. You could always also do traditional canning to preserve it – but you know me, that’s just too much work! Check back and see what I decide to make using this tangy little sauce.
 

Plum BBQ Sauce
Yields 3 cups

1 tablespoon extra virgin olive oil
1 large onion, diced, about 1 1/2 cups
1 1/4 pounds plums, pitted and chopped
1 large tomato, peeled, seeded and diced, about 1 cup
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 teaspoon salt

Heat olive oil in a saucepan over medium high heat and add onion; cook until slightly softened, about 3 minutes. Add remaining ingredients, bring to a boil, and simmer, uncovered, for about an hour. Puree using a stick blender and pour into a covered container to store in the refrigerator for up to 4 months. Variation: If you want a pure plum flavor, skip the tomato and ketchup, and add a little mustard and some ginger.

Comments

3 Responses | TrackBack URL | Comments Feed

  1. I've never thought of making bbq sauce with plums. How interesting and tasty looking too!

    Reply

  2. ohhh, that’s very interesting!

    Reply

  3. Delish. The balsamic vinegar was magic here! Overall it tasted like a gourmet Heinz 57 combined with an onion relish. I chose to leave mine chunky.

    Reply

Leave a Reply



Restaurant Reviews

  • tamayo
  • 12 manhattan new york the modern moma brie souffle
  • fish tacos
  • cooking matters new logo
  • earls kitchen
  • row 14 grilled avocado vegetarian entree
  • opus restaurant denver

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives