Recreated Plum Sauce

[amweiner]

As you can imagine, "plum sauce" is something of a vague description as there are many varieties. There's the Chinese plum sauce, a sweet and sour version often paired with duck; there's a sauce typically made with plum jelly and often used as a dessert topping; there is also the plum sauce I'm presenting to you today - a sauce of simmered plums, sugar, and lemon juice that makes a terrific accompaniment to chicken or pork. Two things to watch for are the sweetness level and the thickness. You'll want a looser sauce, and if it starts thickening too much you can either turn it into jelly or (I suppose) just add some more liquid. I really like this recipe and hope you'll give it a try! The main reason this is "recreated" is the lemon juice, which my grandparents used in their recipe and I keep as well (none was added in the authentic receipts, as far as I could find). It gives a nice balance to the sweetness. Enjoy!!

Plum Sauce for chicken or pork:
1 pound of fresh plums
1/2 cup of sugar
1-2 Tbsp. lemon juice, fresh is best
1/2 tsp. cinnamon (optional)

Put all ingredients in a saucepan and bring to a simmer on medium heat. Cover, reduce heat to low, and let sauce simmer for 15-20 minutes, adding liquid (about 1 tsp at a time) if the sauce is sticking. You can use a potato masher or food processor to break up any large pieces of plum, and to get the texture of the sauce as you like.

 

[Anna Elizabeth Henry]

Yummy! Thanks for sharing your sauce - no secrets here I see

On serious recipe related note, do you think the addition of fresh grated ginger instead of cinnamon would be good, especially with chicken?

 

[donna]

A recipe certainly to try. Thanks for sharing.

 

[amweiner]

Yummy! Thanks for sharing your sauce - no secrets here I see

On serious recipe related note, do you think the addition of fresh grated ginger instead of cinnamon would be good, especially with chicken?

That sounds like a great idea, @Anna Elizabeth Henry! I haven't tried it, but certainly will the next time around. I have experimented with allspice, and it gives a darker flavor that I really like.

 

[Jimklag]

As you can imagine, "plum sauce" is something of a vague description as there are many varieties. There's the Chinese plum sauce, a sweet and sour version often paired with duck; there's a sauce typically made with plum jelly and often used as a dessert topping; there is also the plum sauce I'm presenting to you today - a sauce of simmered plums, sugar, and lemon juice that makes a terrific accompaniment to chicken or pork. Two things to watch for are the sweetness level and the thickness. You'll want a looser sauce, and if it starts thickening too much you can either turn it into jelly or (I suppose) just add some more liquid. I really like this recipe and hope you'll give it a try! The main reason this is "recreated" is the lemon juice, which my grandparents used in their recipe and I keep as well (none was added in the authentic receipts, as far as I could find). It gives a nice balance to the sweetness. Enjoy!!

Plum Sauce for chicken or pork:
1 pound of fresh plums
1/2 cup of sugar
1-2 Tbsp. lemon juice, fresh is best
1/2 tsp. cinnamon (optional)

Put all ingredients in a saucepan and bring to a simmer on medium heat. Cover, reduce heat to low, and let sauce simmer for 15-20 minutes, adding liquid (about 1 tsp at a time) if the sauce is sticking. You can use a potato masher or food processor to break up any large pieces of plum, and to get the texture of the sauce as you like.

The only plum sauce I'm familiar with is the kind that comes with moo-shoo pork.