Monica's Plum Sauce
6 large red or black plumsDirections
1 tbsp. minced ginger
Soy sauce to taste
Splenda to taste
- Slice the plums in half and remove the pits.
- Place the plums in a pot, skin side down. Make sure the pot is big enough that the halves do not have to stack on top of each other, but not too big. I would err on the side of a pot that is slightly too small rather than one that is way too big.
- Add enough water to the pan to cover the plums.
- Add 2-3 packets of Splenda.
- Poach the plums on low heat until you can tell they are soft. The water should be a pretty, deep red color by now.
- Remove the soft plums from the liquid and puree them in a food processor.
- Add the plum puree back to the liquid. Add the ginger and soy sauce to taste.
- At this point, the plum sauce will taste like baby food. To fix that, bring the sauce to a boil, then lower the heat.
- Reduce the plum sauce until it is deeply colored and has more of a sauce consistency than an applesauce consistency.
- Cool and serve. Add more soy sauce or Splenda as you prefer for flavor correction.
Keep in mind that plums have a high natural sugar content, so if you dump easily, you should be careful with this sauce. Otherwise, as long as you're eating only a small amount of the sauce with a protein, I think it's A-okay. And plums have lots of fiber, so there's a nice bonus when you don't strain the sauce!Monica's Mustard BBQ Sauce, Version 2 (Version 1 can be found here.)
1 cup spicy brown mustard (I like Gulden's)
1/2 can tomato paste
1/2 cup Splenda
2 tbsp. ground sage
2 tbsp. garlic powder
1/2 to 3/4 cup apple cider vinegar
1 tsp. celery seeds
1/4 to 1/2 cup Worcestershire sauce
A few dashes of liquid smoke
- Mix all of the ingredients together.
- Cook over a low flame until the vinegar reduces a bit, and add whatever is needed to get the right intensity of flavor.