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!
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!
I was given yellow plums and wanted to make something I could us as a gift. This was perfect. I make a Hawaiian style sauce that uses apricot preserves and will be modifying that recipe to use this sauce from now on. Thank you for a great recipe.
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
this recipe is super!!i had 2 lb purple plums and added a can of canned plums. used home dried red pepper flakes. it was a spicy complex flavor. my teen daughter said the taste made it seem like it would get great reviews from "professional tasters" flavor is hard to describe it starts a bit sweet and ends spicy. didn't add cornstarch to thicken. when we open a jar of the canned sauce i thin it a bit with the juice from mandarin oranges, canned in juice.
I used this recipe as a starting point for creating a sauce using my plums of unknown variety. I tweaked it to my own taste by also adding about 2 tsp of Chinese 5 spice powder, and a couple tsp of sriracha sauce. Because of tartness my plums exhibit when cooked, I didn't add the lemon juice, and I increased the sugar by adding an additional cup of white sugar for a total of 2 cups sugar for 3 lbs of plums. For me this was a good balance of sweet-tart for my plums. The sauce turned out fabulous with the extra sugar and spices. This recipe lends itself well to customizing to one's personal taste.
I used yellow plums.The ingredients are good it's just the quantity of the chilies, ginger and sugar is lacking. When the sauce was done I could not taste the ginger and it lacked sweetness and thickening.The spiciness could not be tasted. I added another 2 cups of sugar, doubled the amount of dried chilies; doubled the amount of ginger and doubled the cornstarch mixture.
Great flavored plum sauce! Used in recipe 137279 Thai Lettuce Wraps.
Easy -- the taste is great and my kitchen smells wonderful!!! I mixed this finished sauce with a little more rice vinegar, sesame oil, and fresh cilantro and used as a salad dressing. My only question.........I made 1/2 batch and only got 2 cups.......where did the rest of mine go???
In a word....GREAT! I serve this with my homemade lumpia shanghai and stuffed shrimp....and can never seem to put enough of this suace out.