Ginger-Plum Barbecue Sauce

Discussion in 'Food and nutrition' started by Erica, Jan 25, 2004.

  1. Erica

    Erica Guest

    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 tablespoons rice vinegar 2 tablespoons
    Worcestershire sauce 2 tablespoons hot Chinese mustard 6 tablespoons chopped plum preserves 1
    teaspoon hot chile sauce with garlic (I like Rooster brand)
    1/4 teaspoon ground black pepper 2 tablespoons vegetable oil 1 medium garlic clove, minced 1
    teaspoon powdered ginger
    2/4 teaspoon cayenne pepper
    3/2 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
    4/2 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.)

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