4 prunes, soaked in 4 tbsp hot water for 10 minutes
500g (1 lb) black plums, cut into chunks, pits discarded
¼ cup apple cider vinegar
½ cup white sugar
3 large slices ginger
2 cloves of garlic, lightly bruised
1 cinnamon stick
2 whole star anise
1 tsp Chinese five spice
1 tsp sea salt
2 tsp cornflour (cornstarch) or potato starch mixed with 1 tbsp water (optional, only if necessary)
Chinese Plum Sauce
We have just made this recipe for Plum Sauce.
Whilst we did not have plums that were red inside, the end product is a fantastic colour and the thickness and texture perfect. Only needed to add a 1/4 teaspoon of salt, if that.
The taste such as we have tried so far really has the hint of Asia.
Good job Marion!