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Plum Sauce

Plum Sauce


Plum Sauce is great with chicken and pork, and all types of Chinese food. Unfortunately almost all of the plum sauce sold in Canada is made from pumpkin and lots of other ingredients I've never even heard of!

This is a real plum sauce that has a bit of a tang to it and you can control the sweetness to suit your own taste - I would suggest starting with 3/4 cup of sugar and then adjust by cooling a little on a plate and tasting.

Plum Sauce Recipe

INGREDIENTS:

  • 3 lbs (1.5 kg) ripe plums
  • 1 medium yellow onion, chopped finely
  • 1 cup (8 fl oz/250 ml) water
  • 2" (5 cm) chunk ginger root, minced
  • 3 cloves garlic, minced
  • 3/4 - 1 cup (3-4 oz/85-110 gm) white sugar
  • 1/2 cup (4 fl oz/125 ml) rice wine or apple cider vinegar
  • 1 tsp (5 ml) ground coriander
  • 1/2 tsp (3 ml) salt
  • 1/2 tsp (3 ml) ground cinnamon
  • 1/4 tsp (1.25 ml) cayenne pepper
  • 1/4 tsp (1.25 ml) ground cloves

    • METHOD:

    If you don't have a food mill, you will have to remove the skins from the plums. This is easily done by blanching them in boiling water for 30 seconds and then plunging them into ice cold water. The skins should come off quite easily.

    Cut the plums into halves and remove the pits.

    Bring the water, plums, onion, ginger and garlic to a boil.

    Simmer for about 30 minutes, stirring occasionally, and breaking down the plums.

    Allow to cool before processing through a food mill, or pulsing lightly in a food processor until smooth.

    Place the fruit pulp to a clean pan and add the sugar, vinegar and other seasonings.

    Bring to a boil and simmer until the liquid reaches the consistency of apple sauce.

    Test for thickness by placing a teaspoon of sauce on a clean, cold plate to cool.

    At this point you can adjust the sugar to taste, as plums have varying degrees of sweetness.

    Store in Mason jars, sealed using the water bath method, and keep in the fridge.

    Makes approximately 4 cups or 1 litre of plum sauce.

     

     


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