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The prune puree enhances the savory flavors of the soy sauce, garlic, and ginger while still allowing for lower levels of salt and sugar.
Combine all the ingredients in a medium saucepan and heat to 200F/93C. Lower the temperature to a gentle summer (approx 180F/82C). Continue to simmer for 20 minutes, stirring occasionally to avoid burning. Cool completely, then cover and refrigerate until ready to serve.
Prune puree 531.5g
Brown sugar 174.33g
Soy sauce 93.57g
Rice vinegar 55.6g
Garlic granules 2.9g
Ginger, powdered 2.91g
Black bean flakes 34.8g
Fish sauce 22.3g
Water 173.4g
Shiitake mushroom powder 1.35g
Tamarind puree 20.5g
Salt 2.22g
Using fruit ingredients in sausages and meatballs goes way beyond inclusions. What was once novel—remember chicken and apple sausages?—is now classic, and meat processors continue innovating to find the next fresh take on sausages.
Read MorePrunes can help lower total sugars in a range of products, from baked goods and bars to sauces, marinades, drinks, and even yogurt products. Here’s some guidance on how to make it work for you.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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