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
- 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
- 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.
- Pour sauce into hot sterilised jars. Leave for at least 2 weeks before using.