Chinese Plum Sauce made with Fresh Plums
Author: Robin E. H. Ove
Recipe type: Sauce
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 7 cups
- 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
- 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.
- Place ingredients in large sauce pot and bring to a boil.
- Lower heat to simmer, low bubbles and cook for 25 - 30 minutes uncovered until thickened.
- 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.
- Scrape down the outside of the colander to collect all the good fruit.
- Next run the mixture through a fine sieve, pressing the flesh with a spatula. This creates a creamier texture and consistency.
- 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 https://whataboutthefood.com/chinese-plum-sauce-made-with-fresh-plums/
3.2.2029