Plum Sauce
A staple in Chinese cuisine, the aromatic plum sauce is a sweet and sour condiment that is added to flavour meat and noodle-based dishes, and also used as a dip for roast duck and spring rolls.
A staple in Chinese cuisine, the aromatic plum sauce is a sweet and sour condiment that is added to flavour meat and noodle-based dishes, and also used as a dip for roast duck and spring rolls.
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Sauce
3 cups
10 minutes
30 minutes
A staple in Chinese cuisine, the aromatic plum sauce is a sweet and sour condiment that is added to flavour meat and noodle-based dishes, and also used as a dip for roast duck and spring rolls.
Team Makery
450 grams ripe plums
1/2 teaspoon fresh garlic, finely minced
1/2 teaspoon chilli flakes
1 teaspoon fresh ginger, grated
1/4 teaspoon ground cloves
2 tablespoons vinegar
1/4 cup brown sugar
When choosing plums, make sure to go with ripe ones. Wash and peel the plums, remove the stones, and then halve them.
In a saucepan, add the plums, sugar, ginger, garlic, vinegar, cloves, chilli flakes, and simmer over medium heat. Stir to mix everything well, and let it simmer, covered, for about 15-20 minutes, or till the plums are soft and the mixture is thick. Check and stir every 5 minutes to ensure nothing burns and there is enough moisture.
Taste the mixture, and if it seems too sweet, add a little salt. Keep in mind, plum sauce is meant to be mostly sweet and tangy. Let the mixture cool.
Store the plum sauce in an airtight container in refrigerator for no more than 2 weeks.
