Chinese Plum Sauce
Dive into the luscious, tangy sweetness of homemade Chinese Plum Sauce—a versatile condiment bursting with bold flavors and fragrant spices. This recipe combines ripe, juicy plums with aromatic ginger, garlic, and a touch of Chinese five-spice powder, perfectly balanced by the savory depth of soy sauce and the zing of rice vinegar. A hint of optional red chili flakes adds a subtle kick for those who love a touch of heat. Slow-simmered to perfection and blended to your preferred texture, this velvety sauce is ideal for glazing roast meats, pairing with dumplings, or elevating your favorite stir-fries. Quick to prepare and easy to store, this authentic Asian-inspired plum sauce is a must-have in your culinary repertoire.
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Recipe Information
Ingredients
- 500 grams ripe plums (pitted and chopped)
- 150 grams brown sugar
- 60 milliliters rice vinegar
- 30 milliliters soy sauce
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 0.5 teaspoons Chinese five-spice powder
- 0.25 teaspoons red chili flakes (optional)
- 120 milliliters water
Instructions
Wash, pit, and chop the plums into small pieces, discarding the pits.
In a medium saucepan, combine the chopped plums, brown sugar, rice vinegar, soy sauce, grated ginger, minced garlic, Chinese five-spice powder, red chili flakes (if using), and water.
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar and combine the flavors.
Reduce the heat to low and let the sauce simmer uncovered for 30–40 minutes, stirring occasionally. The plums should soften completely, and the mixture will thicken into a sauce-like consistency.
Once cooked, use an immersion blender or transfer the mixture to a blender. Puree the sauce until smooth, or leave it slightly chunky if preferred.
If the sauce is too thick, add a small amount of water and blend again until the desired consistency is reached.
Taste the sauce and adjust the seasoning if needed (e.g., add more soy sauce for saltiness, or sugar for sweetness).
Let the sauce cool completely before transferring it to a sterilized glass jar or airtight container. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 195.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
