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

1. 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.