Best 5 Sour Plum Molasses Recipes
Sour plum molasses is a traditional Chinese condiment with a sweet and sour flavor and a thick, molasses-like consistency. It is made from unripe plums, which are simmered with sugar and spices until the mixture thickens. Sour plum molasses is commonly used as a dipping sauce for fruits, vegetables, and meat, and it can also be added to stir-fries, soups, and marinades. Additionally, it is believed to have medicinal properties, such as aiding digestion and improving circulation. With its unique flavor and versatility, sour plum molasses has become a popular ingredient in many Chinese dishes. In this article, we will explore the best recipes for making sour plum molasses at home, ensuring that you can enjoy this delicious and versatile condiment whenever you desire.
Check out the recipes below so you can choose the best recipe for yourself!
SOUR PLUM MOLASSES
Often made from sour varieties of pomegranates, apples, cherries, oranges and plums, sour fruit molasses is a staple in Northern Iranian cooking. Hanif Sadr uses wild plums that he forages in the Bay Area, which make his molasses extra sour, but store-bought plums work just as well. It's a simple but long process, though it doesn't take all day, as it would in Iran. Similar to preparing a fruit butter without sugar, this recipe calls to cook the fruit once to soften and release juices, then cook again to thicken. A nonstick pot prevents the molasses from burning on the sides and means less stirring. This molasses is worth the effort: You get a thick, spreadable sauce with a deep, caramelized plum flavor. Leftovers keep for a year refrigerated; use them for a variety of Iranian kebabs and stews, or mix with butter and rub on a whole chicken before roasting, as Mr. Sadr does.
Provided by Leena Trivedi-Grenier
Categories condiments
Time 3h
Yield About 1 1/4 cups
Number Of Ingredients 2
Steps:
- Wash and dry the plums, then add the whole plums to a medium nonstick pot. Add 1 cup water, then cover with a lid. Bring to a boil over high heat, then reduce heat so the pot is barely at a simmer. Cook for 1 hour, stirring occasionally. You should end up with a pot full of juice and soft fruit.
- Strain the plums and juice through a fine-mesh strainer into a medium bowl. Use a rubber spatula to press as much fruit through the strainer as possible, then discard remaining skins and pits. (You should have about 3 1/4 cups pulpy plum mixture.) Rinse out and dry the pot.
- Put the pulpy plum mixture back into the clean pot and bring to a simmer over high heat while stirring and scraping the sides of the pot. Lower heat so the pot is barely bubbling. Continue to cook, uncovered, for about 1 3/4 hours, stirring occasionally, scraping down the sides of the pot and adjusting the heat as necessary to keep it barely bubbling. As the molasses thickens in the last 20 minutes, stir and scrape down the pot more frequently to prevent the mixture from sticking and burning. Depending on the size of your pot, you may not need the full amount of time; watch closely toward the end.
- Stir in the salt, then cook for another 10 minutes, stirring frequently. The finished molasses will be sour, with a deep, caramelized plum flavor, and spreadable, holding its shape on a spoon. Remove from heat and ladle into a warm, dry lidded jar that has been sanitized in boiling water. Seal it while still warm, then let the jar come to room temperature before refrigerating. Store in the fridge for up to 1 year.
SOUR CREAM PLUM PIE
Here's a light custard pie that's one of my "oldies but goodies." It couldn't be much simpler to whip up and makes a refreshing and special finale to any holiday meal.-Pat Stueckman, Garfield, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 132mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
PLUM FLUMMERY
This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently.
Provided by Kellie Constable
Categories Desserts Mousse Recipes
Time 3h50m
Yield 5
Number Of Ingredients 7
Steps:
- Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
- Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 30.6 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 30.2 mg, Sugar 29.2 g
PLUM SIMPLE SYRUP
Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Bring sugar, 1 cup water, and plums to a boil in a small saucepan. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 5 days.
STRAWBERRIES WITH MOLASSES SOUR CREAM SAUCE
Categories Dessert No-Cook Quick & Easy Strawberry Molasses Sour Cream Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small bowl whisk together sour cream, sugar, vanilla, and 1 tablespoon molasses until smooth. Divide strawberries between 2 bowls and top with sour cream sauce. Drizzle remaining molasses over servings.
Tips:
- Choose ripe and flavorful plums for the best results.
- You can adjust the amount of sugar in the molasses to taste.
- If you don't have a candy thermometer, you can test the molasses by dropping a small amount into a glass of cold water. If it forms a soft ball, it is ready.
- Store the molasses in a cool, dark place for up to 1 year.
- Use sour plum molasses as a glaze for grilled or roasted meats, or as a dipping sauce for spring rolls or dumplings.
- You can also add sour plum molasses to cocktails or mocktails for a unique flavor.
Conclusion:
Sour plum molasses is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored for up to a year. So next time you have a glut of plums, give this recipe a try. You won't be disappointed!
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