Who doesn’t love a good organic plum sauce! We love it when it is made from scratch and we are definitely not a fan of commercially made versions… to many chemicals and way to much sugar. At present our tree is over flowing with plums which is wonderful. Last year we made some plum jam and so this year we thought lets do plum sauce. To our delight it has turned out wonderful and we now have an abundance for different dishes.
The prep time was fairly fast – maybe just over 20 mins. The cooking time took longer. It really isn’t something you want to leave on the stove whilst doing something else. But the time and effort put in is worth it and it is an easy recipe to follow.
Here’s what you’ll need:
- 1 kg of plums, pitted and chopped
- 1/2 cup chopped yellow onion
- 1/2 cup apple cider vinegar
- 1/2 cup coconut sugar (could use less depends if you want a more tart taste)
- 1/4 cup coconut amines
- 2 tablespoons honey
- 2 tablespoons grated fresh ginger
- 2 cloves garlic
- 1 teaspoon Himalayan salt or 1 cap full of Vital Foods All Natural Liquid Magnesium
For the spice mixture:
- 1 cinnamon stick about 5.5cm long
- 2 whole star anise
- 4 whole cloves
- 1/2 teaspoon black pepper
- 1/4 teaspoon whole fennel seeds
- 1 piece of cheese cloth or 1 tea sachet
Here’s how to put it together:
- Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil.
- Once at boiling reduce the heat to medium-low and simmer uncovered for 30 minutes.
- Use a hand held blender or transfer to your Thermomix (or blender of choice) and puree until smooth.
- Return the mixture to the pot.
- Place the spice mixture in a small dry frying pan and toast over medium-high heat until just fragrant. NOTE: Watch closely, do not scorch the spices or they will taste bitter.
- Let the spices cool and then place the spice mixture in your cheese cloth tied shut with string or in a tea sachet – we used a tea sachet. Make sure the string is long enough to dangle over the side of the pot.
- Place the tea sachet containing the spice mixture in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Be mindful of the string and the flame.
- Turn off heat, remove the tea sachet and allow the sauce to cool.
- Transfer to pre sterilised jars. Here are tips on how to do that
- Store in the fridge upon opening.
- We used organic coconut sugar which is strong so we only used 2/4 of a cup. If you want to use an organic light brown sugar then use 3/4 of a cup.
- We used coconut amines but you could use organic tamari which is gluten free.
- We used black pepper because that is what we had in the cupboard but you could use sichuan peppercorns which will assist with taste.
- If jar sterilising steps followed correctly then the plum sauce will last for up to 1 year.
Uses: Our plum sauce can be used in stir-fry’s, tossed through noodles or rice! It is also wonderful as a dipping or basting sauce or as a glaze! It’s very versatile.