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Asian Plum Sauce

Asian Plum Sauce created by Rita1652

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).

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

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

@Rita1652
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@Rita1652
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"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)."
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  1. Gemini 9.
    Can this be frozen instead of canning?
    Replies 1
  2. Marg P
    This is lovely, all ingredients are spot on, the only thing i did different was that i did not add the two cups of water and the sauce thickened nicely on its own without the addition of cornstarch. Thanks..its a keeper
    Reply
  3. jackiewright
    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.
    Reply
  4. liltann
    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.
    Reply
  5. Triple BQ
    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.
    Reply
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