Asian Plum Sauce

Rita~'s Note:

This sauce is full of flavor. It's tangy, salty, spicy! Serve over or along side fried tofu, chicken or pork. Before serving garnish with fresh sliced scallions (green onions).

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 6 1/2 pints

• 4 garlic cloves, minced fine
• 1/2 ounce fresh ginger, minced
• 1 small onion, minced
• 1 cup brown sugar
• 2 cups water
• 1/8 cup teriyaki sauce
• 1 teaspoon sesame oil
• 1/8 cup soy sauce
• 1/2 teaspoon crushed dried chili
• 3 lbs plums, pitted & chopped
• 1 lemon, juice of, fresh
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions:

1. Place first 11 ingredients into pot.
2. Bring to a boil then simmer 30 minutes.
3. Mix water and cornstarch.
4. Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
5. Simmer till thickened.
6. Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
7. Remove jars from water bath cool and store in a cool dark place.

Reviews

[Chef #956352]

This plum sauce is so good! I made 5 batch's of it! I used pure maple syrup instead of the brown sugar as I don't like using sugar. It is a big hit with family and friends. One batch I made it with fresh squeezed OJ and rind with a hint of cloves. Love it ....Love it!

[Stay in the Bay NZ]

This sauce is to die for!! Being a real fan of plum sauce this is the best, it is hot to start with but once bottled it does mellow over time so would not recommend cutting the chillies down. Thanks so much of the recipe!! Kraus

[Chef #494665]

Wonderful! I have made it three times now and each has worked out beautifully. Perfect with salmon! (Either bake it in the sauce in wax paper or foil, or add a spoonful to the cooked salmon like a relish). The only thing I did differently (being very lazy) was to skip the processing (we like it lumpy) and cut out the cornstarch by slowly simmering it enough to reduce to a thick sauce. Just great!