Chinese Plum Sauce

Baby Kato

By
@BabyKato

This tangy sauce is perfect, it was wonderful served with pork spring rolls.

This easy recipe doesn't require you to peel the fruit. The skins provided tartness that complimentes the sweetness of the fruit.

The plum skins also provide natural pectin to thicken the sauce.

Posted here for play in Culinary Quest, recipe courtesy of Kelly Rossiter


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Serves:

3 cups

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 lb
plums, pitted and chopped
1/2 c
cider vinegar
1/2 c
brown sugar, lightly packed
1/4 c
soy sauce
3 Tbsp
freshly grated ginger
2 clove
garlic cloves
1
star anise

Directions Step-By-Step

1
Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil.
2
Reduce the heat and simmer until thickened, 20 to 25 minutes.
3
Remove the star anise and discard.
4
Purée the sauce with a stick blender.
5
Ladle into bowls or jars.
6
Cool, cover, and refrigerate for up to 3 weeks.
7
Note: (This is optional)

Use the boiling-water method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace.Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: Chinese
Other Tag: Quick & Easy