adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asian-style plum sauce
0 Likes
Prep Time:
Cook Time:
Whip up a zesty Asian plum sauce for vibrant stir-fries with end-of-season plums.
Ingredients:
  • 1 cinnamon quill
  • 4 cloves
  • 4 coriander seeds
  • 2 star anise
  • 150ml cider vinegar
  • 500g red plums, halved, stones removed
  • 1 eschalot, chopped
  • 100ml port
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 1/2 orange, juiced
  • 1/4 tsp five-spice powder
  • 80.00 ml redcurrant jelly
  • 50g brown sugar
Instructions:
  • Wrap the cinnamon, cloves, coriander, and star anise in a muslin bag or clean chux, tying securely with string. Combine all remaining ingredients, except sugar, in a preserving pan or large saucepan. Add the spice bag, bring to a boil, then simmer over low heat for 45 minutes, stirring from time to time.
  • Preheat the oven to 160°C. Spread sugar on a lined baking tray and warm in the oven for 2-3 minutes until it melts slightly (this will help the sugar blend into the sauce). Mix the warm sugar into the plum mixture and simmer for 45 minutes, stirring occasionally to avoid sticking, until the sauce thickens. Let it cool briefly, remove spices, then blend until smooth. Pour into warm, sterilized bottles, seal, and store in a cool place for 2-3 weeks before using. Refrigerate after opening for up to 2-3 months.

Similar Recipes