With an over abundance of plums and after already making plum jam, plum syrup, and freeze dried plums I had run out of ideas to use the rest of them with. Then a friend mentioned making some Chinese Plum Sauce so I figured “why not?”
I had a TON of plums, so you may need to adjust the recipe according to how many plums you have. This recipe ended up making: 12 half pints, 16 pints and 4 quarts….. so basically 15 quarts of the sauce.
Apparently you can use this sauce as a marinade or glaze for meat (usually chicken or pork), as a dipping sauce for wontons or egg rolls, (I bet it’s amazing with the cream cheese wontons!) or I’ve also seen recipes for stir fry using it.
Enjoy!
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Ingredients
- 2 pounds plums, pitted and chopped
- 1/2 cup diced Sweet Potato
- 1/2 cup chopped yellow sweet onion
- 1/2 cup apple cider vinegar
- 3/4 cup light brown sugar
- 1/4 cup soy sauce
- 2 T honey
- 2 T grated fresh ginger
- 2 cloves garlic
- 1 t sea salt
- 1 teaspoon Chinese Five Spice Powder
Instructions
Place all ingredients except the Chinese five spice into a stock pot and bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes. Puree until smooth (in a blender, or I just use my immersion blender)
Tie the Chinese five spice inside a sachet or cheesecloth and place it into the plum sauce and simmer uncovered for another 25-45 minutes or until the sauce is to your desired thickness. Discard the spice sachet.
Store in the fridge for up to 2 weeks, or process in a water bath canner for 15 minutes (plus your altitude time).
Notes
Use as a marinade or glaze for meats, dipping sauce for eggrolls or wontons.
1 comment
I can’t see the recipe? Is it posted?