Plum sauce is commonly used in Asian dishes. It is a delicious condiment you can use as a dipping sauce for meats. It is especially good with roasted duck and spring rolls. You can also use it as a marinade or spread it over pancakes.
3 onions, finely chopped
50g fresh root ginger, finely grated
4 garlic cloves, finely chopped
2.5kg plums, stoned and quartered
1 litre white wine vinegar
250g light soft brown sugar
1Â teaspoonÂ sesame oil
1Â lemon, juice of, fresh
200 ml light soy sauce
1 cinnamon stick
3 star anise
Chili paste (optional)
Place 300 ml water in a large pan under medium heat. Add plums, ginger, garlic, vinegar, lemon and chili (if desired). Let it boil. Next, lower the heat and simmer for 10-15 minutes or until the plums are soft.
With a sieve, strain the liquid mixture and extract the liquid from the plum pulp. Discard the solids in the sieve.
Pour the strained liquid into a deep sauce pan under medium heat. Stir in the lemon juice, soy sauce and sugar. Cover and let it boil. After, lower the heat and add the cinnamon and star anise. Simmer for 1-2 hours or until it thickens. Remove the cinnamon and star anise and let it cool.
Pour the sauce into sterilized jars or bottles and seal. Store it in a cool dark place for 3 months. If opened, consume within 2 weeks and keep it refrigerated.
Photo Courtesy Of: Hoppo Bumpo (Liesl)