Jam and Preserve Recipes
Chinese Plum Sauce
This delicious sauce can be used as a marinade as well - try it on BBQ or with a roast
Ingredients
Plums,
Halved and stoned
Halved and stoned
2lb 8oz
1000 g
Onions (medium),
Peeled and chopped
Peeled and chopped
8 oz
250 g
4 fl oz
125 ml
Sugar, Soft Brown
4 oz
125 g
Ginger, ground
2 tsp
Chinese Five Spice Powder
0 half tsp
Soy Sauce
2 fl oz
60 ml
Red Pepper Flakes,
use dried flakes
use dried flakes
0 half tsp
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Method
- Prepare your bottles by washing, rinsing and putting into a low oven to dry and sterilise
- Stone the plums and roughly chop before adding to the pan
- Peel and chop the onion then add to the pan with all of the other ingredients, mixing well
- Put on a medium heat and cook all of the ingredients together until softened - around 25 minutes
- Remove from the heat and set aside for a short while before blending until smooth
- Rinse out the pan and then put the sauce back in and reheat until piping hot
- Ladle into your bottles, filling right to the top. Seal immediately before cooling and storing
- Delicious with the tradional crispy duck and pancakes but also other roast meats, as a marinade for BBQs or on burgers
How long will it take to make?
Preparation time:
15 mins
Cooking time:
25 mins
Total time:
40 mins
How much?
4-5 250ml bottles
Look after it
Shelf life one year, no need to refrigerate, keep out of strong sunlight
Rosie's Preserving School Workshops
Chinese Plum Sauce
