Plum Brandy Sauce
|Prepared chili sauce||2 Tablespoon|
|Plum jam/Plum preserves||1 Cup (16 tbs)|
|Apricot jam/Apricot preserves||1 Cup (16 tbs)|
|Five spice powder||1⁄8 Teaspoon|
|Vinegar||3 Tablespoon (Adjust Quantity As Per Taste)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Japanese soy sauce/1 1/2 teaspoons medium japanese soy sauce||1 Tablespoon (Thin)|
|Orange||1 (Used Freshly Grated Peel And Juice)|
In a medium-size saucepan, combine chili sauce, jams, five-spice powder, salt, vinegar, brown sugar, soy sauce and orange peel.
Cook, stirring often, over medium-low heat until jams are melted.
In a small bowl, combine orange juice and cornstarch; stir into sauce mixture.
Continue cooking, stirring constantly, 1 minute or until slightly thickened.
Pour into a serving bowl; cool slightly.
Stir in brandy.