Chinese Plum Sauce

Baby Kato


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


★★★★★ 2 votes

3 cups
20 Min
25 Min
Stove Top


  • 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

How to Make Chinese Plum Sauce


  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.

Printable Recipe Card

About Chinese Plum Sauce

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

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