Spicy Plum Mustard Sauce
Remember how full that sink was after my plum harvest? Well I continued to work my way through it, drying over 800 plums, and when faced with the final colander full, I had an afterthought: spicy plum mustard sauce, like you get in a Chinese restaurant.If you google this, you’ll mostly just find recipes that are either for some sort of chicken dish that is cooked in a plum and mustard sauce, or you’ll find simple recipes combining plum jelly and mustard. Sounded easy enough. I just simmered down those remaining plums, strained out the solids, added sugar, and let it simmer until slightly thickened, then stirred in some hot mustard. I had about 1 cup of plum jelly after it simmered, and added about 1/4 cup of mustard to it, then divided it between 1 jar for me and 3 small “thank you” jars that I’ll give to my friends who helped me harvest the trees. You don’t need to make your own plum jelly to make this recipe – just melt down some jelly in a small saucepan, then stir in the mustard, then put it back into a jar. Easy peasy, don’t you think? I am dreaming about trying this on potstickers!
- 1 cup of plum jelly (homemade or store-bought)
- ¼ cup mustard (I used spicy ginger-apple mustard that came in some gift basket)
- Melt the jelly in a small saucepan over low heat, and then stir in the mustard. Whisk until well combined and then return the sauce to jars. Cover and refrigerate. Use on chicken, pork, or potstickers,