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

pinch tips: How to Cut Avocado (Like a Pro)



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

Directions Step-By-Step

You can follow the directions on martha's page or follow mine here.
Cut 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.)
After 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.
Remove 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