Chinese Plum Sauce made with Fresh Plums
Recipe type: Sauce
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 7 cups
A fresh take on a staple sauce used for dipping and glazing.
  • 4 cups fresh ripe red fleshed Plums, pitted and chopped
  • 1 cup fresh Apricots, chopped
  • ½ cup Red Onion, minced
  • 3 Garlic Cloves, minced
  • 2 tablespoons fresh grated Ginger
  • ½ cup cooked Garnet Yam, chopped
  • ½ cup apple Cider Vinegar
  • ½ cup Rice Vinegar
  • 1 teaspoon Lemon Juice
  • ¼ cup Low Salt Soy Sauce
  • 1 cup Coconut Palm Sugar (or Brown Sugar)
  • ⅓ cup Honey
  • ¼ teaspoon Chinese Five Spice
  • 1 Star Anise
  • ½ teaspoon ground Sichuan Pepper
  1. Wash and remove pits from plums and if they are very ripe, squeeze the remaining juices from the bits by pressing them through a colander.
  2. Place ingredients in large sauce pot and bring to a boil.
  3. Lower heat to simmer, low bubbles and cook for 25 - 30 minutes uncovered until thickened.
  4. Removed from heat and cool for 15 minutes or so and then run mixture through a cone shape colander; working the flesh with the pestle.
  5. Scrape down the outside of the colander to collect all the good fruit.
  6. Next run the mixture through a fine sieve, pressing the flesh with a spatula. This creates a creamier texture and consistency.
  7. Fill sterilized canning jars, seal and either refrigerate/freeze or process using standard canning instructions with 15 minutes water bath processing.
Recipe by What about the food? at