Authentic Chinese Plum Sauce

Kimberly Killebrew

Use this popular and versatile Chinese Plum Sauce as a dipping sauce for for everything from wontons, egg rolls, spring rolls, dumplings, roasted duck, fish, chicken, shrimp, or with noodles and rice. Use it to baste your meats before grilling or as a glaze for baked poultry and pork.

Print Recipe

4.91 from 62 votes

Prep Time 20

Cook Time 1

Total Time 1 20

Course condiment

Cuisine Chinese

Servings tablespoons (2 pints)

Calories 21 kcal

Ingredients

2 pounds plums, pitted and chopped
1/2 cup diced Garnet yam (i.e., orange flesh)
1/2 cup chopped yellow onion
1/2 cup apple cider vinegar
3/4 cup light brown sugar
1/4 cup soy sauce or tamari
2 tablespoons honey
2 tablespoons grated fresh ginger
2 cloves garlic
1 teaspoon sea salt
For the Spice Mixture (highly recommended but see below for shortcut option):
1 2-3 inch piece cinnamon stick
2 whole star anise
4 whole cloves
1/2 teaspoon sichuan peppercorns (NOT the same thing as black pepper)
1/4 teaspoon whole fennel seeds
OR 1 teaspoon Chinese Five Spice Powder

Instructions

Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

Nutrition

Keyword Plum Sauce

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