CHINESE PLUM SAUCE
By Global Gardens Lead Recipe Volunteer Ruth
This traditional sauce is easy to make. It is great as a replacement for chutney or to use as a glaze/marinade on tofu, stirred into noodles, etc.
500g plums, stones removed and roughly chopped
100g sweet potato, peeled and chopped
I small onion, chopped finely
1 clove garlic, chopped finely
1 dessertspoon grated fresh ginger
1 tablespoon honey
60g light brown sugar
4 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon Chinese five spice powder (available from oriental stores and good supermarkets)
1. Put all ingredients except the spice powder in a saucepan and cook for half an hour.
2. Cool until safe enough to blend until smooth
3. Add five spice powder and continue to cook until thickened to a spreadable consistency – about half and hour. Stir regularly so it does not stick. Taste occasionally and add more spice/ salt/ honey/ soy according to your preference.
4. Cool then put in a container. Keep in the fridge and consume within 2 weeks.
5 If you want to preserve this longer you will need to put into sterilised jars and follow online instructions for bottling. It will keep for around a year or more if you do this.
TIPS * You could use substitutions depending on what you have available, for example, using damsons or swapping some of the plums /sweet potato for apple. Experiment!
* Be careful when reducing the sauce , it can spit.
* The sauce will freeze if you don’t wish to preserve it through bottling – the flavour will be there, but the texture may be impaired a little.