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Plum Sauce with Fresh Plums

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Plum sauce is a typical Asian dipping or cooking sauce. It features a common taste profile in Asian cooking of sweet and sour or sweet and spicy – whichever term you prefer. Plum sauce with fresh plums is a nice, versatile blend of Asian flavors which go beautifully with roasted duck or you can serve it as a dip. I love making plum sauce for duck – the flavors just marry incredibly.

Ingredients

Scale
  • 3 pounds (1360g) pitted, halved fresh plums
  • 1½ cups (375ml) apple cider vinegar (Bragg’s is a good choice)
  • 2 cups (400g) dark brown sugar
  • 2 tablespoons minced garlic
  • 2 tablespoons dark soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 or 2 minced birds eye chili peppers
  • 1 teaspoon ground cloves
  • ½ teaspoon allspice
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt

Instructions

  1. Put all the ingredients in a pan and bring to a boil.
  2. Reduce the heat to a simmer and cook the sauce for 25 minutes or until the plums are nice and soft and the sauce is thicker.
  3. Transfer the hot liquid to a blender.
  4. Because blending hot liquids can mean the lid blows off (and trust me, you don’t want to clean the kitchen after that happens!) it’s best to leave a hole in the top with a thick towel over it or else have the lid a little loose so the steam may escape. Another option is to use an immersion blender.
  5. After pureeing, return to sauce to the pan over the heat.
  6. Bring it to a boil again and adjust the heat (spiciness) with additional chilies if not hot enough.
  7. Simmer for an additional 5 minutes or until nice and thick.
  8. Repeat the blending process so no large piece of chilies remain in there.
  9. You can allow the sauce to cool before enjoying it with your favorite appetizers.

Notes

  • Plums not only impart a wonderful flavor into this recipe but they also make it a very appealing sauce to look at visually. Now this is very important as we eat with our eyes first, so a visually appealing sauce elevates any dish it is served with before your guests or family ever eat it.
  • This is one of those Asian dishes I suggest starting out with just one of the lovely little birds eye chilies. But of course if you are brave go ahead and adjust it with more to your liking.
  • Just start slow and notch it up until you get to where you want to be as it is always easier to make something hotter then to mellow it out if do you get carried away.

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Find it online: https://victoriahaneveer.com/plum-sauce-with-fresh-plums/