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