📝 About This Recipe
This luxurious, homemade Plum Sauce is a far cry from the neon-pink packets found in takeout bags; it is a complex, velvety condiment that balances tart stone fruit with deep umami and warming spices. Rooted in Cantonese culinary traditions, this sauce utilizes fresh red plums and aromatic ginger to create a vibrant glaze that cuts through rich meats perfectly. Its beautiful mahogany hue and sticky-sweet profile make it an indispensable staple for any Asian-inspired feast.
🥗 Ingredients
The Fruit Base
- 2 pounds Red Plums (ripe, pitted and coarsely chopped)
- 1/2 cup Apple Cider Vinegar (provides the essential acidic backbone)
- 1/4 cup Water (to help start the breakdown of the fruit)
Sweeteners and Aromatics
- 1 cup Light Brown Sugar (packed)
- 2 tablespoons Fresh Ginger (finely grated or minced)
- 3 cloves Garlic (minced very fine)
- 1 small Shallot (finely diced)
Seasonings and Spices
- 2 tablespoons Soy Sauce (use Tamari for a gluten-free version)
- 2 whole Star Anise (to be removed after cooking)
- 1 teaspoon Chinese Five Spice Powder (adds warmth and complexity)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle hint of heat)
👨🍳 Instructions
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1
Prepare the plums by washing them thoroughly, removing the pits, and chopping the flesh into 1-inch chunks. Leave the skins on, as they provide the beautiful deep red color and natural pectin for thickening.
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2
In a large, heavy-bottomed saucepan or Dutch oven, combine the chopped plums, apple cider vinegar, and water over medium heat.
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3
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 10-15 minutes, or until the plums are soft and falling apart.
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4
Stir in the light brown sugar, minced ginger, garlic, and diced shallots. Mix well until the sugar has completely dissolved.
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5
Add the soy sauce, whole star anise, Chinese five spice powder, sea salt, and red pepper flakes (if using).
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6
Simmer the mixture uncovered over low heat for 25-30 minutes. Stir frequently to prevent the sugars from scorching on the bottom of the pan.
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7
As the sauce cooks, use a wooden spoon to mash any large chunks of plum against the side of the pot. The sauce should begin to thicken and turn a deep, glossy mahogany color.
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8
Once the sauce has reached a thick, jam-like consistency, remove the pot from the heat. Carefully fish out and discard the two whole star anise.
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9
For a rustic texture, leave the sauce as is. For a professional, silky-smooth finish, use an immersion blender directly in the pot, or transfer the mixture to a standard blender and pulse until smooth.
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10
Taste the sauce. If it is too tart, add a tablespoon more sugar; if too sweet, add a splash of vinegar. Remember that the flavors will continue to develop as the sauce cools.
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11
Allow the sauce to cool completely at room temperature. It will thicken significantly as it cools.
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12
Transfer the finished plum sauce to sterilized glass jars. Store in the refrigerator for up to 3 weeks or freeze for up to 3 months.
💡 Chef's Tips
Choose plums that are very ripe and slightly soft to the touch for the best natural sweetness. If the sauce becomes too thick during the simmering process, add water one tablespoon at a time to reach your desired consistency. Always remove the star anise before blending; blending the whole spice will result in an overpowering, bitter licorice flavor. For a deeper 'smoky' flavor, you can substitute half of the brown sugar with molasses or honey. To ensure a long shelf life, always use a clean spoon when scooping the sauce from the jar to avoid cross-contamination.
🍽️ Serving Suggestions
Serve as a classic dipping sauce for crispy vegetable spring rolls or fried wontons. Brush over a rack of pork ribs or a whole roasted duck during the last 15 minutes of cooking for a sticky glaze. Drizzle over grilled tofu skewers or chicken satay for a sweet and savory contrast. Thin it out with a little extra rice vinegar and sesame oil to create a unique vinaigrette for a crunchy cabbage slaw. Pair with a crisp Riesling or a chilled Gewürztraminer to complement the aromatic spices in the sauce.