| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 1 cup |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 1 cup |
Ingredients
- 1/2 cup canned crushed pineapple, drained
- 1/4 cup pineapple juice
- 1/3 cup mashed, seeded Chinese salted plums
- 1/4 cup brown sugar, lightly packed
- 3 tablespoons cider vinegar
- 3 tablespoons apricot preserves
- 1 teaspoon finely chopped garlic
- 1 teaspoon crushed red chile peppers
Instructions
- In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 263 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 1 g |
| Sugar | 56 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
| Serving Size | 1 of 2 servings |
| Calories | 263 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 1 g |
| Sugar | 56 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
Reviews
Good to dip egg rolls, spring rolls, crab rangoon or anything else you would have lying around.