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
2 lbplums, pitted and chopped
1/2 ccider vinegar
1/2 cbrown sugar, lightly packed
1/4 csoy sauce
3 Tbspfreshly grated ginger
2 clovegarlic cloves
How to Make Chinese Plum Sauce
- Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil.
- Reduce the heat and simmer until thickened, 20 to 25 minutes.
- Remove the star anise and discard.
- Purée the sauce with a stick blender.
- Ladle into bowls or jars.
- Cool, cover, and refrigerate for up to 3 weeks.
- 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.