Asian Plum Sauce

"This sauce is full of flavor. It's tangy, salty, spicy! Serve over or along side fried tofu, chicken or pork. Before serving garnish with fresh sliced scallions (green onions)."
 
Download
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
1hr 15mins
Ingredients:
13
Yields:
6-8 1/2 pints
Advertisement

ingredients

Advertisement

directions

  • Place first 11 ingredients into pot.
  • Bring to a boil then simmer 30 minutes.
  • Mix water and cornstarch.
  • Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
  • Simmer till thickened.
  • Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
  • Remove jars from water bath cool and store in a cool dark place.

Questions & Replies

  1. Can this be frozen instead of canning?
     
  2. I've gotten 2 tablespoons of lemon juice from smaller lemons and 3-4 tablespoons from bigger lemons. So about how much lemon juice should I use?
     
Advertisement

Reviews

  1. This is lovely, all ingredients are spot on, the only thing i did different was that i did not add the two cups of water and the sauce thickened nicely on its own without the addition of cornstarch. Thanks..its a keeper
     
  2. This plum sauce is so good! I made 5 batch's of it! I used pure maple syrup instead of the brown sugar as I don't like using sugar. It is a big hit with family and friends. One batch I made it with fresh squeezed OJ and rind with a hint of cloves. Love it ....Love it!
     
  3. I was given yellow plums and wanted to make something I could us as a gift. This was perfect. I make a Hawaiian style sauce that uses apricot preserves and will be modifying that recipe to use this sauce from now on. Thank you for a great recipe.
     
  4. Wonderful! I have made it three times now and each has worked out beautifully. Perfect with salmon! (Either bake it in the sauce in wax paper or foil, or add a spoonful to the cooked salmon like a relish). The only thing I did differently (being very lazy) was to skip the processing (we like it lumpy) and cut out the cornstarch by slowly simmering it enough to reduce to a thick sauce. Just great!
     
  5. This sauce is to die for!! Being a real fan of plum sauce this is the best, it is hot to start with but once bottled it does mellow over time so would not recommend cutting the chillies down. Thanks so much of the recipe!! Kraus
     
Advertisement

Tweaks

  1. This plum sauce is so good! I made 5 batch's of it! I used pure maple syrup instead of the brown sugar as I don't like using sugar. It is a big hit with family and friends. One batch I made it with fresh squeezed OJ and rind with a hint of cloves. Love it ....Love it!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes