Ingredients for Chinese Plum Sauce
- 2 lbs ripe plums (pitted and roughly chopped)
- Onion
- 1 cup water
- Gingerroot
- 4 cloves garlic (minced)
- Granulated Sugar
- Rice Vinegar
- 2 tablespoons ground coriander
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- Cayenne Pepper
- Clove
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How to Make Chinese Plum Sauce
- In a large heavy saucepan, combine 2 lbs ripe plums (pitted and roughly chopped), 1 medium onion (finely chopped), 1 cup water, 2 tablespoons grated fresh ginger, and 4 cloves garlic (minced). Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer, stirring occasionally, until plums and onions are very tender (about 30 minutes).
- Carefully press the mixture through a food mill or fine-mesh sieve, returning the smooth plum puree to the clean saucepan.
- Stir in 1 cup granulated sugar, ½ cup white vinegar, 2 tablespoons ground coriander, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon black pepper, and ¼ teaspoon ground cloves.
- Bring the mixture to a boil, stirring constantly.
- Reduce heat to low and simmer, stirring occasionally, until the sauce reaches the consistency of applesauce (about 45 minutes). The sauce will thicken as it cools.
- Carefully ladle the hot sauce into sterilized canning jars, leaving ½ inch headspace.
- Process the filled jars in a boiling water bath for 30 minutes. Ensure jars are completely submerged.
- Remove jars and allow to cool completely. You should hear a satisfying 'pop' as the jars seal. Yields approximately 4 cups.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
287g
Fat
0g
Carbs
26g