Slow Cooker Asian Plum Sauce

Asian Plum Sauce is so easy to make in the slow cooker it seems silly to buy it and is perfect with duck or even spread onto a pork sandwich.

Asian Plum Sauce is so easy to make in the slow cooker it seems silly to buy it and is perfect with duck or even spread onto a pork sandwich

I am sure I have mentioned that we have half a dozen or so plum trees in our garden and given my propensity towards cooking from scratch one of my favourite ways to use a few is in an Asian Plum Sauce.  Well my interpretation of one any way.

This recipe is pretty awesome and we always have jars of this floating around, it will keep for months in the fridge and if you steralise your jars and put the liquid in when hot and seal it properly it will last for years.

Given that it is legal to own a still in Hungary my neighbours think I am mental for turning some of our plums into stuff like Asian plum sauce or pickles and chutneys.

As far as they are concerned it should all be turned into pálinka, a rather dangerous fruit brandy similar to Eau de Vie in France.  A tipple that has bitten me on many an occasion and the consequences of drinking at least 100 proof alcohol are never very pretty or not for me anyway.

As a result we settle for pickles, chutneys and sauces and donate most of the rest to folk that will drink pálinka.  It would be very easy to fill up my blog with stuff like this but I like to keep things fresh but I am sure there will be more preserving going on throughout the summer.

Asian Plum Sauce is so easy to make in the slow cooker it seems silly to buy it and is perfect with duck or even spread onto a pork sandwich

Back to this Asian plum sauce recipe, the flavour will be naturally governed by the type of plums you use, however no matter what variety you use you will find this recipe much more fruity and less stupidly sweet than shop bought varieties.  Unfortunately plum harvest happens in the heart of summer with temperatures around 40°c so I spent some time a few years ago perfecting a slow cooker version to stop it getting so damn hot in the kitchen.

The only problem with slow cookers is that it never reduces the liquid but it is so simple to throw every thing in the slow cooker leave it overnight if you want and then push through a sieve the following day. Then reduce on the hob for 40-50 minutes it seems daft to me to do it any other way.  It really is that simple, forget stoning the plums it makes no difference whatsoever, they will all come out when cooked.

Asian plum sauce has a long association with duck and I have a great simple duck recipe heading your way soon, but it also works wonders with pork, Brie & Plum sauce also is a genius combination.

Have it cold, warm what ever you want but having a few jars of this stashed away can brighten up a quick meal in a flash!

Asian Plum Sauce is so easy to make in the slow cooker it seems silly to buy it and is perfect with duck or even spread onto a pork sandwich
Slow Cooker Asian Plum Sauce

Slow Cooker Asian Plum Sauce

Yield: Loads
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Asian Plum Sauce is so easy to make in the slow cooker it seems silly to buy it and is perfect with duck or even spread onto a pork sandwich.

Ingredients

  • 1.5 Kg Plums
  • 750 ml Red Wine Vinegar
  • 3 Tsp Chili flakes
  • 2 Sticks Cinnamon
  • 6 Star Anise
  • 1 Tbsp Szechuan Pepper Corns
  • 6 Garlic Cloves, Bashed with the back of a knife to bruise, don't bother peeling
  • 150 g Ginger, Cut into coin shapes about 5mm thick and then bashed with the back of the knife to bruise, don't bother peeling
  • 75 ml Dark Soy Sauce
  • 75 ml Light Soy Sauce
  • 50 ml Mirin
  • 175 g Honey
  • 150 g Light Brown Sugar

Instructions

  1. Heat the plums and red wine vinegar in a pan and bring to a boil and transfer to a slow cooker preheated on a low setting
  2. Add the chili flakes, cinnamon, star anise, szechuan pepper, garlic and ginger
  3. Stir in the light and dark soy sauces and the Mirin
  4. Finally stir in the honey and light brown sugar and allow to cook on low for at least 4 hours, but you could leave over night if you wanted
  5. When you are ready pass the cooked plums first through a rough sieve to get rid of the pips and ginger and then through a fine sieve
  6. You should now have approximately 2 litres of plum sauce, as it is cooked in a slow cooker it will not yet be rich and thick so place in a saucepan over a medium heat and reduce by half

Notes

If you are cooking this dish over night you can skip step one and just throw everything into slow cooker and let it do its thing. 

The calorific value for this recipe refers to the full amount that the recipe makes and will serve between 10 and 20 servings depending on usage.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 2434 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 3mg Sodium: 10162mg Carbohydrates: 558g Fiber: 32g Sugar: 468g Protein: 34g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

13 thoughts on this Recipe:

  1. Is the honey in this just to add sweetness? Could I replace it with more brown sugar or with an alternative liquid sweetener? Plums are just coming into season now so I would love to give this a go.

    • Yes the honey just adds sweetness and a little texture, but you could replace with more sugar or molasses or any thing else really. I find plums vary so much in sweetness that the requirement changes quite a lot, so if needed you could add the ‘honey sub’ at the end to taste.

    • Thanks Renee, it really is one of our favourites and we have litres of the stuff knocking around to spruce up sandwiches or to add something nice to meals over the winter period when the available fair is pretty sparse.

  2. Pingback: Szechuan Duck Breast with Plum Sauce | Krumpli
  3. Oh yum! What a great idea to stick it in the slow cooker! I love when the crock pot is involved! The plum sounds just delicious!

    • Thank you, our plums are ready in the height of summer so sticking it in the slow cooker alleviates some of the ‘too hot in the kitchen’ nonsense 😉

  4. Hi – looks like a good one. I’ve got a recipe for plums (and apples) that make a really good version of a fruity steak sauce fairly famous at one time – the fruity version no longer available. But would love to try this when prune plums become available (August up here in Canada).

    • Thanks Monika… prune and plums sounds like a great combination, almost like a HP fruity sauce I remember from growing up in the UK 🙂

  5. I’m going to make this and get an organic roast pork from the farm I work with. Just looking at these ingredients, I know your house must have the best aroma while cooking it! I’ll make the dish in the fall and with your permission, put it on my blog – with credits to you, of course. So excited to try it, Brian. Great recipe!

    • Thank you very much Robyn, I’d be delighted to hear how you get on and look forward to seeing what you do with this 🙂 Plum season is right now in Hungary so went back and made a much larger batch to keep us in stock until next year!

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