I love plum sauce and jumped at the chance to make some on my own. I based the recipe on one from Canning for a New Generation by Liana Krissoff, a few assorted online sites and the spices I found in my pantry. Like many things, the depth of this flavour in this sauce puts the store bought version to shame.
In Pictures:
The spices are placed in cheesecloth and wrapped into a parcel.
All ingredients are laid out ready to go.
Ingredients are cooked until soft before pureeing.
The final appearance of the sauce prior to canning.
Plum Sauce
Ingredients:
- 5 pounds of ripe, black plums, pitted and coarsely chopped (skin on)
- 1 onion, coarsely chopped
- 8 garlic cloves
- 1/3 – 1/2 cup chopped fresh ginger
- 3/4 cup rice vinegar
- 1/4 cup dark soy sauce (Chinese brand if possible)
- 1 1/2 cups brown sugar
- 1/2 cup pitted prunes
- 3/4 – 1 tsp red chili flakes
- Spice Bag
- 1 cinnamon stick
- 3 pieces star anise
- 1/2 stick licorice root
- 1 tsp pepper
- 1 tsp pink peppercorns
- 1 tsp fennel seeds
- 1 tsp szechuan pepper
Instructions:
- Put spices (last 7 ingredients) in a piece of cheesecloth and tie it with butcher twine.
- Place all ingredients and the spice bag in a pot and simmer for 30 – 40 minutes until everything is soft and the plums are dissolving.
- Remove the spice bag and puree until smooth with a blender or immersion blender.
- Simmer for another 20 minutes until thickened.
- If canning, place into sterilized jars and boil for 8 minutes.
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