hahabogus wrote:

> 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.

So there's like, an official "plum sauce" (which doesn't include plums),
and it's not just a description of the main ingredient of the baste-y
substance?