3 Easy Steps For Making A Plum Sauce Recipe

Plums are in season, so let’s make the most of them. Chinese duck in plum sauce anyone?

My sister lives in Canberra with her husband, three children and a cat. She is also the lucky owner of two plum trees. I was fortunate enough to take delivery of a bag of organic plums from her trees. So, after eating quite a few, I decided not to let them go to waste, but to make my own plum sauce.

Plum sauce has a variety of savoury uses – with roast meats, Chinese style as a dipping sauce, with roast duck, or as a marinade. This sauce is best left for a couple of weeks before using. It will gradually become a bit darker over time and will keep for up to 2 years.

Plum Sauce Recipe

  • 500 grams of plums, halved and stones removed
  • 1/2 tsp allspice
  • 1/2 tsp Black Peppercorns
  • 3/4 cup Brown Sugar
  • 1/2 tsp Salt
  • 1 cup White Wine Vinegar
  • 1 tsp fresh minced Ginger
  • 1/2 tsp Dried Chilli Flakes
  • 1/2 tsp Cinnamon
  • 1 Tbsp Soy Sauce

3 steps for making this recipe

  1. Place all ingredients in a large saucepan and bring to the boil on the stovetop, stirring frequently. Cook steadily on a low heat for approx 25mins, and when plums have collapsed in form
  2. Strain the sauce through a seive, and return to pan. Boil the sauce for a few more minutes until the sauce has thickened slightly. The sauce will continue to thicken as it cools.
  3. Pour sauce into hot sterilised jars. Leave for at least 2 weeks before using.

Nellys Belly

I’m a wife, mum to 2 little boys and in a former life I used to be a chef. I find comfort and peace in cooking, and just love the feeling of providing for my family and friends.

Leave a comment or some feedback … YUM!!