Homemade Chinese plum sauce is so easy to make at home, using either a slow cooker or stovetop. It is perfect with duck or even spread onto a pork sandwich.
Homemade Plum Sauce
This recipe is very much the product of us having loads of plum trees at home. But plums are cheap and plentiful throughout the summer and this recipe is a great way to take advantage of that.
Of course, I have a duck with plum sauce recipe to serve this with.
I have even served it with cucumber and pancakes with the leftover duck legs from my whole roast duck recipe.
But it is fantastic as a sauce on sandwiches, it is particularly good with brie and bacon or leftover pork.
Recipe Hints and Tips.
This is a super simple recipe, with no special skills required.
You will note that my version of plum sauce is a little less thick than some. This is because I add no cornflour or other thickening agents.
This offers a sauce with much more flexibility. In its state straight from the bottle, it can be warmed up and poured over a piece of meat like a traditional sauce.
But it is very easy to make a cornflour slurry and thicken this up in minutes which will make it perfect for duck and pancakes.
This sauce will last for a couple of weeks in the fridge.
You can freeze it in individual portions and it will last up to 6 months.
I have even canned this recipe and used it two years after canning and it was perfect!
At the right time of year plums are both cheap and plentiful, I love to make this simple Chinese style plum sauce and keep it around all year.
- 750 g Plums
- 250 ml Red Wine Vinegar
- 1.5 Tsp Chili flakes
- 1 Stick Cinnamon
- 3 Star Anise
- 1 Tbsp Szechuan Pepper Corns
- 6 Garlic Cloves
- 75 g Ginger
- 35 ml Dark Soy Sauce
- 35 ml Light Soy Sauce
- 50 ml Mirin
- 100 g Honey
- 75 g Light Brown Sugar
- Heat the plums and red wine vinegar in a pan and bring to a boil.
- Whilst this is coming to the boil, roughly hack apart the ginger and crush the garlic cloves with the heel of your hand.
- Add all of the remaining ingredients and stir until the sugar and honey have dissolved.
- Reduce the heat and simmer for 90 minutes
- Alternatively, you can just throw everything into a slow cooker and cook on low for at least 6 hours, stir once as soon as it gets hot to distrubute all of the ingredients.
- Pass the cooked plums first through a rough sieve to get rid of the solids and then through a fine sieve to refine.
- You should now have approximately 750ml litres of plum sauce.
- If you have cooked this in a slow cooker you will need to reduce the sauce by half before bottling.
The calorific value for this recipe refers to the full amount that the recipe.
Amount Per Serving: Calories: 1360Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 4712mgCarbohydrates: 318gFiber: 19gSugar: 258gProtein: 19g
Calorific details are provided by a third-party application and are to be used as indicative figures only.