Kathleen > wrote in news:njthi.25$LZ1.0
@newsfe06.lga:

> Jen wrote:
>> I'm planning on making chicken skewers and am in need of a thick,
>> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
>> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
>> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
>> marinade the chicken in this sauce, then grill it (stovetop) and have
>> some reserved for dipping.
>>
>> Any ideas would be greatly appreciated!
>
> A couple of weeks ago I made a plum sauce to go with some smoked ribs.
> Sorry, no recipe, I just sort of stirred and tasted as I went along.
>
> Sautee a minced shallot in a little bit oil until it's tender. Stir in
> a jar of plum preserves, a splash of soy sauce and a couple of splashes
> of rice vinegar. Season with white pepper for heat (maybe 1/2
> teaspoon?). Simmer briefly to combine flavors. Taste, adding more
> vinegar and/or soy sauce if necessary. If it seems too thick stir in a
> little orange juice to thin it out. I also added a drizzle of sesame
> oil just before serving.
>
>

I thought plum sauce was made with apricot preserves.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore