Plum Sauce for Fried Hors d'Oeuvres

We're into the heavy duty entertainment season. It's handy to have an emergency supply of appetizers on hand that is especially quick and easy when the unexpected company arrives. One definite crowd pleaser is fried hors d'oeuvres--like egg rolls, wontons, chicken strips, froglegs, etc.

The best place to buy these little specialties made up fresh is from a guy named Yoube at the Sunrise Chinese Food Carry Out on 13 Mile at Groesbeck. Keep them in the freezer and just pull out what you need.

The secret to your fried hors d'oeuvres is in the homemade plum sauce, which also freezes well. You can serve it with duck and pork dishes, too. For about a quart of plum sauce, you'll need:

1 ea.                medium can pitted plums (about 16 oz.)
16 oz.               cranberry juice
6 oz.                tomato juice
1 1/2 tsp            pickling spice
1 cup                sugar
3/4 cup              white wine vinegar
1 1/2 tsp            chicken base
2 TB.                cornstarch
1/2 cup              cold water

In a saucepan, bring to a boil all the ingredients except the cornstarch and water. Simmer 30 minutes. Mix the 2 tablespoons of cornstarch with the cold water then stir that into the plum mixture until it thickens. Strain the sauce through a sieve and with the backside of a spoon, push as much of the plums through as possible. This will add body to your sauce. And as always, a creative cook is a good cook.