GINGER PLUM BARBECUE SAUCE
Makes about 3 1/2 cups of sauce.
Recipe serves about 4 to 6 people.
• 2 tablespoons dark molasses syrup
• 1 cup ketchup
• 1/4 cup brown sugar
• 24 ounces ripe plums, pitted
• 1/4 cup + 2 tablespoons soy sauce
• 2 tablespoons ginger, grated
• 1 teaspoons orange zest
• 1/4 cup fresh orange juice
• 1/4 cup honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons rice vinegar
• 2 large cloves garlic, minced
• 4 scallions, both white and green parts, trimmed and finely chopped
• 2 hot chiles, seeded; for hotter sauce, leave seeds in
Combine all the ingredients in a heavy, nonreactive saucepan and bring to boil over medium heat.
Reduce the heat to medium low and simmer, uncovered, until the plums are very soft, about 5 minutes.
Transfer the mixture to a blender to process to a puree, then return to the pan.
Taste for seasoning, adding more soy sauce, honey or lemon juice as necessary.
The sauce should be sweet, sour and spicy.
If too thick, thin with a little water.
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