September 16, 2010

Garlic Plum Sauce

Here in the northwest we are not having alot of luck with warm weather fruits and vegetables this year.  So I had to be very picky about what I have been making.  Needless to say I am very glad that I tried making this.  It is great with stir-fry and I am sure that I will come up with more uses as winter sets in.
2 1/2 lbs. plums
1 C water
2 inches of ginger, chopped
8 garlic cloves, chopped
4 T of honey
2/3 c apple cider vinegar
2 t salt
1 t green peppercorns

Wash and pit your plums.  Place in a large pot with 1 cup of water. Simmer until the plums begin to release liquid.  Add chopped garlic and ginger.  Increase heat until your sauce is at a low boil (a boil that can be stirred down).

Add your spices, honey and vinegar.  Continue to cook down until thickened.  When the desired thickness is achieved blend. Place in half-pint jars and process for 10 mins. Yield ~4 pints.



  1. Though I missed the deadline for this month's CanJam, I often make a "plum sauce" that is spicy and garlicky and gingery. My favorite use for it is as a substitute for hoisin sauce in cooking chinese style food at home.

  2. I hadn't thought of making a plum sauce for stirfries before...but this sounds wonderful! Yummy!
    And, yes, it's been a sad, sad gardening season in the PNW. =(

  3. Alison - hoisin is exactly why I made this sauce. I got tired of the over sweet versions you find in stores.

    Meg - If you are in the NWet here check back next week. I am doing a mixed tomato (as in mixed ripeness) coconut curry chutney. It is going to be a get way to use up those last few tomatoes.

  4. I'm late to the September canjam dance! But it did allow me to peruse some delish recipes (including your's!) and call it out in my post. I sympathize with the issues in the west. I'm in CA and we did fine on stonefruits but the tomatoes...ugh, let's not even discuss. =)

    Looking forward to october!

  5. Paige you should look at the Tomato Chutney I just posted.