Chinese Plum Sauce for GreenWizard

[Mrs Ava]

GW, as requested, the plum sauce I was telling you about

3Ib plums
1 cup onion
1 cup water
1 teaspoon minced ginger
1 clove garlic
3/4 cup granulated sugar
1/2 cup rice wine vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves

Stone the plums, chop the onion and put the fruit, onion, water, ginger and crushed garlic into a large pan and bring to the boil.  Reduce heat, cover and simmer for about 30 minutes until tender.

Press through a seive and return to a clean pan.  Stir in sugar, vinegar, salt and spices.  Bring to the boil, stirring, reduce heat and simmer until you have a consistency like apple sauce.  Takes between 45mins to an hour.

Pour into warm, sterile jars, seal and voila.

At the start I added a couple of whole chillis, not chopped, to get the warmth and flavour, then took them out when squishing everything through the seive.  Dark purple plums would give you that traditional dark plum sauce, mine was amber colour but delicious.  Oh, I also omitted the salt as we try to be as salt free as we can.

[Mrs Ava]

[GREENWIZARD]

thanks mouth's watering already  ;D

[Debs]

This sounds fab.

What can it be used for??

[Fork]

Get some iceburg lettuce leaves,drop them into hot water(not boiling for about 1 minute and then drain and pour over some of the plum sauce.....yummy  :P

[Mrs Ava]

From now on I am going to be very clear when posting a new recipe that I haven't tried before.  This plum sauce was lifted from a chinese site on the net.  I have made it for the first time, it is not a tried and tested family favourite.

I would use it with chinese style duck and wraps/pancakes or smeared over a raosting duck for the last 20 minutes or so.

[Paulines7]

After a search on A4A, I have just made some of this Chinese Plum Sauce shown on here.  I used double the quantity as we have so many plums.  The problem with my mixture is that it tastes too vinegary.  I suggested that we add more sugar but OH says it tastes very sweet to him. 

I have not bottled or frozen the mixture yet as it is very late but will either reheat and bottle tomorrow or put it in small portions in the freezer.  Can anyone suggest anything that I could add that would make it less vinegary please?  I did use the proper rice vinegar too. 

[thifasmom]

how long does this sauce store for please.

[Paulines7]

how long does this sauce store for please.

I imagine if put in kilner jars it will last for a year or so.

I added half a jar of honey to mine and thought it took away some of the acidity.  I have now bottled it and will keep my fingers crossed that it improves with age.  It actually tastes quite good as a chutney but to have it in a stir fry may not be so good.  Perhaps something was lost in the translation from Chinese and that it is actually a chutney.   ;D ;D

[thifasmom]

how long does this sauce store for please.

I imagine if put in kilner jars it will last for a year or so.

tah for the info :).