Classic Chinese Plum Sauce
Imagine the sweet and tangy flavor of Classic Plum Sauce, its rich texture, and vibrant color enhancing your favorite dishes. This is the joy of Classic Plum Sauce, a condiment that's as delightful to savor as it is to prepare. Today, we're going to embark on a culinary journey exploring this beloved sauce.
Equipment
- 1 large saucepan
- 1 hand-held blender
- canning jars
Ingredients
- 12 cups fresh ripe dark skin plums pitted
- 11/2 cup onion diced
- 11/2 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 11/2 cup white sugar
- 3/4 cup rice vinegar
- 11/2 teaspoon dry coriander
- 1 teaspoon salt
- 2 pinches ground clove
- 2 pinches or more of red hot chili flakes
- 11/2 cup water
Instructions
- In a large saucepan, add the plums, onions, garlic, ginger, and water. Bring to a boil on medium-high heat.
- Reduce the heat to medium-low, cover and let the plums simmer for 30-45 minutes, or until the plums are very tender. Remove from heat.
- Using a hand-held blender, reduce the plum mixture to a purée.
- Add the vinegar, sugar and remaining spices. Stir to combine well. Bring to a boil on medium-high heat. Reduce the heat to medium-low and let the sauce simmer for about 60 minutes, until it thickens.
- To can the plum sauce, used canning jars like Mason jars that will have been boiled first. Let the jars sit in a boiling water bath for about thirty minutes.
- Store in a cool and dark place.
Video
Notes
Choosing the right plums is key to achieving a well-rounded flavor profile for your sauce. Opt for ripe plums, preferably varieties such as Damson, Santa Rosa, or Satsuma, which are known for their sweet and slightly tart taste. The plums should be firm yet juicy, ensuring they contribute the ideal balance of sweetness and tanginess to the sauce. Remember, the quality of the plums will directly impact the final result, so select the best ones available.