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Hot plum sauce recipe

Hot plum sauce recipe

  • Recipes
  • Dish type
  • Dessert
  • Dessert sauces

The rich colour of this sauce is stunning, and with its tartness and temperature, it provides a good contrast to vanilla frozen yogurt or ice-cream, or to any plain pudding or cake. A home-made fruit sauce such as this is a good alternative to chocolate, butterscotch or other sweet sauces.

13 people made this

IngredientsServes: 4

  • 450 g (1 lb) ripe dessert plums
  • 150 ml (5 fl oz) orange juice
  • large pinch of ground cinnamon
  • large pinch of ground cloves
  • 1 tsp light soft brown sugar, or to taste
  • 1 tsp brandy (optional)
  • To serve
  • vanilla frozen yogurt or ice-cream

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Cut the plums in half and remove the stones. Put the fruit in a saucepan and add the orange juice, cinnamon and cloves. Bring slowly to the boil, then reduce the heat and simmer gently for 10 minutes or until the fruit is very soft.
  2. Press the fruit mixture through a sieve into a bowl. Add the sugar and stir to mix, then taste the sauce and add more sugar if necessary. Add the brandy, if using.
  3. If necessary, return the sauce to a clean saucepan and reheat gently. Serve hot, poured over scoops of frozen yogurt or ice-cream.

Some more ideas

Canned plums can be used instead of fresh. Drain 1 can of plums in syrup, about 565 g, and sieve the fruit. Follow the recipe from step 2, omitting the sugar. * When damsons are in season, use them to make this sauce. You may need to sweeten with additional sugar as damsons are more sour than other plums. * For a hot blackberry sauce, substitute blackberries for the plums and use apple juice instead of orange juice. Blackberries will need only 5 minutes of gentle simmering. * For a very quick fruit sauce, thaw a 500 g bag of frozen summer fruit, sieve the fruit with the juice it yields, and serve hot or cold.

Plus points

Plums provide dietary fibre, both the insoluble type, which plays a particularly important role in preventing constipation, and soluble fibre, which helps to protect against some forms of cancer. * Plums contain little vitamin C compared to other fruit, but this is made up for here by the orange juice. * Frozen yogurt or ice-cream are good ways of adding calcium to the diet of children and teenagers, who have especially high requirements for this mineral as they grow.

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Traditional Chinese Plum Sauce from Scratch

Time for a trip to the archives. I originally posted this Chinese Plum Sauce Recipe four years ago. It’s surprised me by becoming my most popular post, so I decided it was time to give the post and photos a little bit of a facelift. It’s the same great recipe, just slightly adjusted to how I make it today, with new photos and stories. But my favorite part of this update, is the video below, How to Make Plum Sauce From Scratch.

The first week, we just ate them as is, and I used them for palate cleansers at our artisan steak tasting. When I began experimenting in the kitchen with them, plum sauce was first on my list. In Hawaii, we didn’t have a potluck without some sort of Chinese plum sauce, whether it was a dip for egg rolls or fried potstickers, or a mixed into a cabbage salad. Everyone had a different way to make it, but the basic flavors were usually the same.

By picking some really ripe plums, and some firmer ones, I get a mix of sweet and tart. Sometimes my Chinese aunties included a little vinegar (rice vinegar, chinese black vinegar, or red wine vinegar) if the plums weren’t tart enough. There’s no need to add salt because of the soy sauce, and the ginger and garlic (and sometimes onion) really punch up the flavor. Finally, a bit of chili sauce or red pepper flakes for spiciness. I decided that I wanted to create my own plum sauce, playing around with the ingredient ratios. I figured it couldn’t be too hard, I mean, these plums are so delicious they’d be tough to mess up!

Some people like their plum sauce smooth, in which case an immersion blender or food processor is perfect. Other people prefer a chunkier consistency, so you’d want to simply mash it with a wooden spoon while it simmers on the stove, or give it just a couple whirls with an immersion blender. But keep in mind that it’s the peels that give it the beautiful magenta color (and add fiber!), so it will look very different if you peel your plums.

Feel free to play around with this recipe, I consider it a base and will add additional flavorings depending on the meal. For instance, I make a big batch then divide it into four portions that can be frozen. If we’re having it as a dipping sauce with potstickers, I’ll add sriracha to make it really spicy. If I’m pouring it over pork belly, I’ll add Chinese five spice powder. I also love adding curry powder and mixing it into stir fried shrimp and vegetables.

You also have some leeway with the ingredients for plum sauce. Try and keep a good balance of flavors so the sauce impacts every part of your tongue, but don’t let not having something keep you from making it. If you don’t have fresh onion, garlic, or ginger, you can use powdered. It will have a different taste and consistency, but can still have a good balance of flavors. You can also add chopped prunes, apricots or other dried stone fruit which will thicken the sauce. My recipe is based on the traditional Chinese plum sauce my aunties in Hawaii made, but don’t feel limited by it.

Now that we have a house with plum tree in the backyard, we are sometimes drowning in plums. But there is something so special about going to pick fruit in our own backyard, and turning it into something wonderful. Plum sauce has definitely become one of our favorite recipes, and I’m so glad it’s one of the favorites here on Eating Richly. Do you have any ideas to share on what to eat with plum sauce?

Homemade Hot Sauce Recipes

Here are some of my favorite Hot Sauce recipes that I’ve been working on over the years, they are all very hot but at the same time, I’ve worked hard at balancing the flavors to match the type of chili pepper and heat level. You can substitute store-bought peppers for all of the recipes but if you can use the chili pepper listed it will be worthwhile.

This Page Includes:

Gather your canning supplies:

  • water bath canner
  • canning jars
  • canning lids and rings
  • large pot
  • ladle and bubble tool
  • jar lifter and canning funnel


  • 4 pounds plums
  • 1 cup cider vinegar
  • 2 cups brown sugar
  • 1 cup white sugar
  • 1/4 tsp. ground ginger (or mince a 1” piece of ginger)
  • 1 Tbsp. salt
  • 2 Tbsp. mustard seed
  • 2 Tbsp. chopped green chilis
  • 3/4 cup chopped onion
  • 1 clove garlic

Pit and chop plums. Combine vinegar, sugar, spices, peppers, onion, and garlic. Bring to a boil. Pour plums into brine mixture.

Cook until the mixture is syrupy thick, 1 to 1½ hours. Stir often!

You’ll want to cook your sauce down until it is syrupy in thickness. The length of time will depend on how juicy your plums are. A wider pan will give more surface space for evaporation and will shorten the time required. (Be sure to cook on low and stir often to avoid scorching.)

Pour into hot jar, leaving 1/4″ headspace. Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars.

Process according to water bath canning instructions, adjusting for altitude using the chart below.

How to Make Sweet and Spicy Plum Sauce

Begin with rinsing off your plums. We need 10 cups worth of pitted (this was the longest part of the whole recipe) and finely diced plums. I just used my fingers and squished the pit out, as these were very ripe. I'm sure there's a less messy way to do it, but sometimes, our hands really are the best tool.

After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil.

Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time.

Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Take a spatula or butter knife and run around the inside of the jar to remove air bubbles. Wipe rim of jar with clean damp towel. Place on lids and tighten down bands to finger tip tight.

Process in a hot water bath for 20 minutes. Make sure water covers the jars by at least an inch. Begin processing time when water comes to a full boil. When done, remove canner from heat and remove lid. Allow to cool for 5 to 10 minutes before using a jar lifter to remove the jars. Place jars on a towel folded in thirds in a draft free area and allow undisturbed for at least 12 hours. Check to make sure jars sealed and then wipe down jar and store in a dark cool pantry shelf until consuming!

Benefits of Hot Peppers

There is some evidence that hot peppers are natural stimulants for both energy and metabolism. Some studies have linked them to lower blood fat levels as well as a reduction in blood pressure and atherosclerosis. They contain a compound called capsaicin, which helps increase blood flow in the brain, digestive system and skin. If you like life a little spicy, include some hot peppers in your diet daily!

The great thing about homemade hot sauces like this Habañero Plum Hot Sauce is that you can adjust the heat to suit your taste. Peppers’ heat has a rating in Scoville Units or SHU. The habanero pepper rates at 325,000 SHU. You can read about the the origin of the Scoville Scale here at

Make This Delicious Spare Ribs Dish At Home In No Time

For this recipe, I have used soft pork ribs, which are basically pork ribs with soft white bones and slight fat marbling on its meat. Start by first cleaning the pork ribs with lukewarm water. Then marinate the pork ribs for at least 30 minutes or preferably overnight. When done, deep fry in hot oil till they turned golden brown and are cooked through. Dish out and drained to remove excess oil.

Lastly, cook the liquid plum sauce mixture until it thickened. Immediately toss in the fried pork ribs and mix well to thoroughly coat all the pork ribs with the glossy and sticky sauce. Dish up and serve hot with rice or just own its own as a party food. Taste great either way.

Melting Pot Ginger Plum Sauce

It would have been great to find a brand-name plum sauce that is a perfect match to the ginger plum sauce served at The Melting Pot, but after trying several popular brands, none of them was quite right. The sauce that came the closest is made by Lee Kum Kee, and I found the best solution was to use that bottled sauce as a base and transform it into a clone by adding a few other ingredients.

You'll find that this sweet-and-sour sauce tastes delicious on your fondue-cooked shrimp and chicken.

Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

This recipe is available in

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  • 3/4 cup (one 9.2-ounce jar) Lee Kum Kee plum sauce
  • 1/3 cup water
  • 2 tablespoons plus 1 teaspoon ketchup
  • 1 tablespoon dark brown sugar
  • 2 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons rice wine vinegar
  • 1/4 teaspoon crushed red chili flakes
  • 1/4 teaspoon ground ginger

Combine all ingredients in a small bowl. Can be used immediately. Store chilled in a covered container.

Asian Plum Sauce

I just love fall fruit! And the plums at the farmers’ market this week looked absolutely gorgeous. In fact, I bought way more than we could eat or make into cobbler (one of my favorite things to do with fresh plums!). So I decided some Asian Plum Sauce was in order.

If there’s one thing my boys love, it’s dipping sauce. Especially my nine year-old. He’ll eat anything if you give him something to dip it in.

Your recipe tastes absolutely wonderful! The flavours are intense and going to be fabulous on stir fries and with spring rolls or pot stickers. Going to pair great with tofu, too. Thank you so much for the recipe, it’s going to be a staple in our pantry.

So I decided to make a sweet and spicy, Asian inspired plum sauce with my extra plums.

This stuff is so delicious! It’s great for dipping things like egg rolls and pot stickers, but my favorite thing to use it for is dressing up a pork roast.

It would go great with chicken too….or in the case of a nine year-old, chicken nuggets.

I am boy no means a canning expert, so if I can do this, you can to! It’s really pretty simple, as long as you follow the instructions. You don’t even have to peel your plums!

If for some reason the process doesn’t work for you, don’t despair. You can keep your plum sauce in the refrigerator, where it should keep for several weeks, if not longer.

I like to can this sauce in small, four ounce Mason jars. It’s the perfect size for gift giving (I’m thinking holiday neighbor gifts), but you could certainly use larger jars if you’d like.

One thing is for sure, I’ll never pass up plums at the farmer’s market again!

Homemade plum sauce makes vegan grilled tofu even better

When you start making this plum sauce at home, you will never buy it again because not only is it easy to do, it is also finger-licking good.

I may not be a big eater of tofu but with this recipe, pairing it with the homemade plum sauce, that might actually change. I never expected to sit down and enjoy a whole big plate of tofu while I scrape off the remnants of the sauce from the plate. I have to say that they go very well together, because the tofu has a subdued taste while the sauce has a strong sweet, sour and salty combination of flavors. Plum sauces are easy to find bottled in Asian stores but since making this sauce is quite easy, it will be a mainstay in my kitchen.

Grilled tofu with homemade plum sauce recipe

Tofu can be considered ho-hum, so it always helps to pair it with something that amps up the flavor. This homemade plum sauce, adapted from the Chinese sweet and sour plum sauces that you usually have at restaurants, pairs so well with grilled tofu.

Watch the video: Μοσχαράκι Κοκκινιστό. Άκης Πετρετζίκης (September 2021).