Serves: 5
Total Calories: 105
1. Chop chutney fine then combine in a saucepan with plum jelly, sugar and vinegar. Blend well and heat thoroughly, stirring. (If mixture is too thick, thin with water.)
2. Pour into a jar, cap tightly, and store in a cool place. Serve as a dip in small condiment dishes.
VARIATIONS:
* For the plum jelly, substitute peach or apricot preserves.
* For the white sugar, substitute brown sugar.
* For the vinegar, substitute lemon juice.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Plum Sauce I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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