The fruit markets are getting in the most beautiful variety of fruits and last weekend the plums were just too tempting to pass up. I love fresh plums and was considering canning some so we could enjoy them in the wintertime.
As I thought more about canning the plums it occured to me that these beauties would make a lovely plum sauce. Yummmmm...plum sauce for ribs, pork, chicken, spring rolls and as a dipping sauce or a marinade. YES! I would make plum sauce. And so I did.
Asian Plum Sauce
Yields approximate six 1/2 pint jars
- 4 cloves finely minced garlic
- 1/2 ounce fresh ginger, minced
- 1 small onion, minced
- 1 cup brown sugar (I used 1/2 cup brown sugar and 1/2 cup honey)
- 2 cups water
- 1/8 cup teriyaki sauce
- 1 teasoon sesame oil
- 1/8 cup soy sauce
- 1/4 teaspoon crushed dried hot pepper flakes
- 3 lbs plums, pitted and chopped
- the juice of 1 freshly squeezed lemon
- the juice of 1 freshly squeezed orange
- 1 tablespoon cornstarch
- 1 tablespoon water
- Place the first 12 ingredients into a large pot and bring ingredients to a boil. Once boiling, turn down the heat to a simmer and simmer for 30 minutes stirring occasionally to prevent sticking to the bottom of the pot.
- After 30 minutes of simmering, pour the plum mixture into a blender or food processor and process just long enough to create a smooth texture. If you prefer a chunky sauce you may omit this step. I like the smooth texture so I did process in my food processor.
- Return plum mixture to the pot and return to a slow simmer.
- Mix water and cornstarch together in a small bowl and add it to the simmering plum mixture.
- Simmer until thickened. (Depending upon how much your plum sauce cooked down and thickened on its own you may not need to add the cornstarch/water. I used just a little because my plum sauce was thickening nicely and only needed a small amount more of thickening.)
- Pour into sterilized jars and place into a water bath for 10 minutes.
- Remove jars from the water bath and cool undisturbed for 24 hours. Label and store in a cool dark place until ready to use.
This plum sauce is full of plum good plum flavor and is tangy with the ginger and garlic and just a wee bit spicy. If you like a spicy-er plum sauce you could always add more ginger and hot pepper flakes. It is fabulous as a dipping sauce with spring rolls.
And this evening I made spare ribs marinated in the plum sauce.
This plum sauce was very fast to make and put up. The recipe and process is not complicated at all. I know this winter we'll especially enjoy having this flavorfully delicious plum sauce to bring a little spring fruit fresh flavor to the table when it isn't normally in season.
Until next time,
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