Plum sauce, my first

deb baldwin


What do you do with 3 shriveled plums that no one will eat?
You make a plum sauce.
I did not know what I was doing, but oh well, cut in half and throw in a pot with some water and sugar and then decide what to do with it.
I was so lucky to find a recipe that used some of the ingredients I had on hand.
I served with barbecued chicken strips and let who ever wanted to try it could take a dip.

The recipe, with a minor adjustments was from

Featured Pinch Tips Video

★★★★★ 1 vote
4 to 6
10 Min
2 Hr
Stove Top


red plums and 6 sweet, yellow plums, pitted
1/2 c
sugar, more or less for taste
1 c
2 Tbsp
balsamic vinegar
1/2 tsp
1 Tbsp
minced garlic, more or less for taste
1/2 tsp
sesame seeds, as an option


1You can follow the directions on martha's page or follow mine here.

Step 2 Direction Photo

2Cut plums in half, take pits out and add to a pot with the water and sugar and simmer for about 1/2 to 1 hr., removing skins as they cook down.
(I had already simmered red plums and cooked down until I found this recipe and then added the rest of the plums and simmered until I could remove the skins with a fork.)

3After the plums have cooked down and skins removed, add the garlic, balsamic vinegar and salt.
Continue to simmer until, you get the thickness you desire.

Step 4 Direction Photo

4Remove from stove and put into a bowl and serve warm.
Sprinkle with sesame seeds if desired (I opted out).

I put a large spoon in the bowl and let everyone that wanted to try the sauce could or put into individual serving dishes for each plate.
I had to have seconds.
This sauce was very tasty.

About this Recipe

Course/Dish: Dips
Main Ingredient: Fruit
Regional Style: Asian
Hashtags: #sweet, #Garlic, #sauce, #spicy, #Plum