Lois’ Plum Sauce

  • 10 cups plums, pitted and quartered (about 4 pounds)
  • 1 cup apple cider vinegar
  • 2 cups brown sugar
  • 1 cup white sugar
  • 1 inch piece fresh ginger, minced. If you don’t have fresh, substitute about 1/2 teaspoon or so of dried ginger
  • 1 tablespoon salt
  • 2 tablespoons mustard seed
  • 2 tablespoons chopped green chili peppers. You can use canned, but I use my roasted chilies.
  • 3/4 cup chopped onion (about 1 medium)
  • 1 clove garlic, minced
  • 1/4 cup soy sauce
  • dried red pepper flakes. Only use a few if you want it mild, extra if you want it hotter.

Combine vinegar, sugars, onion, garlic, soy sauce, and seasonings in a saucepan. Bring to a boil, reduce heat, and add chopped plums. Cook until thick and syrupy, about 1 1/2 hours. Use a hand blender to make a smooth sauce, or use ordinary blender if you don’t have one.

Makes about 4 pints. If you want to can them, pour hot into hot jars, leaving 1/4 inch headspace, and process for 20 minutes in hot water bath. I prefer putting this up into half pint jars. Makes a great gift.

Wonderful as a sauce for fish (especially salmon), lamb, chicken or pork. Never tried it on beef but could be awesome with that as well. Use it in your stir fry to give a little sweetness and zest.


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