chinese plum sauce
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
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
3 cups
Ingredients
- 2 pounds plums, pitted and chopped
- 1/2 cup cider vinegar
- 1/2 cup brown sugar, lightly packed
- 1/4 cup soy sauce
- 3 tablespoons freshly grated ginger
- 2 cloves garlic cloves
- 1 - star anise
How To Make chinese plum sauce
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Step 1Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil.
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Step 2Reduce the heat and simmer until thickened, 20 to 25 minutes.
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Step 3Remove the star anise and discard.
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Step 4Purée the sauce with a stick blender.
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Step 5Ladle into bowls or jars.
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Step 6Cool, cover, and refrigerate for up to 3 weeks.
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Step 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.
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