Classic Chinese Plum Sauce
Equipment
- Medium saucepan for simmering the ingredients into a thick sauce
- Wooden spoon to stir without scratching the pot
- Blender or immersion blender to create a smooth consistency
- Fine mesh strainer (optional) if you want an ultra-silky finish
- Glass jar or container for storing your sauce
Ingredients
- 2 cups chopped fresh plums red or yellow – both work well for different flavor notes
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon red pepper flakes optional, for a little heat
- 1/4 cup water
Instructions
Prep your plums
- Wash, pit, and chop the plums. No need to peel them—most of the flavor and color is in the skin.
Simmer the sauce
- Combine plums, brown sugar, vinegar, soy sauce, ginger, garlic, Chinese five spice, and water in a medium saucepan over medium heat. Stir and bring to a gentle boil.
Cook until soft
- Reduce heat and let it simmer uncovered for about 20 minutes, or until the plums are very soft and the liquid has thickened slightly.
Blend it up
- Remove from heat and use a blender or immersion blender to puree the sauce until smooth.
Taste and tweak
- Adjust seasoning if needed—add more vinegar for tang, sugar for sweetness, or chili for spice.
Cool and store
- Let the sauce cool before transferring it to a jar. It’ll keep in the fridge for up to 2 weeks.