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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)
Place the prunes and the soaking liquid into a saucepan along with the plums, vinegar, sugar, ginger, garlic, cinnamon stick, star anise and five spice. Simmer for 10 minutes. Remove from heat and discard the ginger, garlic, cinnamon stick and star anise.
Transfer the plum mixture into a food processor and blend until smooth. Pour into a clean saucepan and simmer over medium heat for another 2-3 minutes to thicken slightly. Season with salt. If the mixture is too thin, add the cornflour and simmer until thickened. If the sauce is thick enough for your liking, simply transfer the sauce into jars and keep in the fridge for up to 2 weeks.
Great as a dipping sauce for spring rolls, egg rolls, wontons or as a sauce for grilled chicken or duck.
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!