Plum Sauce

By Support+Feed Team

This is a flavorful tart sauce with warm asian spices thats turns plums into a unique tasty condiment for all kinds of dishes! Over ripe and tart firm plums both work well so use whichever you have. This sauce pairs well with tofu, tempeh, added to stir fry’s, or as a dipping sauce!

This recipe is gluten-free.

YIELDS: 8

COOK TIME: 20 – 30 minutes

PREP TIME: 10 minutes

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INGREDIENTS

  • 1 1/4 lb of plums, about 8
  • 1/3 cup of apple cider vinegar
  • 1/4 cup of sugar
  • 2 strips of lemon peel with white pith, about 2-3” each
  • Nub of ginger root, about 3/4”
  • 1 medium garlic clove
  • 1 cinnamon stick
  • 2 star anise
  • 1/2 tsp of five spice blend seasoning
  • 1 tbs of soy sauce or to taste

Optional Ingredients or Alternate Methods:

  • If you don’t have star anise you can use a little ground (powdered) anise or skip altogether
  • Ginger- jarred or preserved ginger will work too, use about a tbs worth. Powder ginger is an ok option too but won’t have as much flavor.

 


RECIPE

  1. Wash your plums well and then remove pits and stems, cut into 6 or 8 pieces depending on their size.
  2. Clean and peel your ginger, then lightly squish it so a little flavor or scent comes out.
  3. Cut the bottom off your garlic clove and also give it a little squish to soften it.
  4. Add the plums to a saucepan* along with all ingredients except soy sauce.
  5. Turn the burner to medium heat and stir the ingredients well to incorporate the sugar and seasonings.
  6. Once it starts to bubble, turn the heat down to low and let simmer for about 20 minutes stirring regularly.
  7. The plums should break down into small pieces and become a smoother sauce.
  8. Add your soy sauce, starting with a small amount, and taste to see of you would like more. Be careful the sauce is very hot!
  9. Once the soy sauce has cooked for a minute remove the sauce from heat. Carefully take out the anise stars and cinnamon stick with tongs or chop sticks.
  10. Give it a taste. If you want a more savory flavor puree or blend the ginger and garlic pieces into the sauce. If not take them out and puree/blend for a smooth consistency.

 

Chef’s Notes

  • *Saucepan Note: Be sure to use a non reactive saucepan such as stainless steel, enameled, etc since the plums and vinegar are acidic. They main stain your light colored pans as well.
  • If you do not have a blender – You do not need to blend or puree this sauce, you can cook it a bit longer so it is very soft and remove the star anise, cinnamon, stick, clove of garlic, and ginger piece. There should be minimal chunks in it.