Last week, I went through the (very simple) process of making (very tasty) plum jam.
Now, we’re gonna take that (really, it is very tasty) jam and turn it into plum sauce, a much more better version of the duck sauce you get at your friendly local Chinese restaurant, and not too, too hard to make. Ermmm, once you’ve made the jam.
The ingredients are basic, the process, simple, the results, nice! What more do you need to know?
•1/2 pint (1 cup) plum jam
•2 tbsp vinegar
•1 tbsp brown sugar
•1 tbsp dried minced onion
•1 tsp Aleppo pepper*
•1 clove garlic, minced
•1/2 tsp ground ginger
*Adjust amounts accordingly to the amount of plum jam you have on hand – my last batch made a touch over 2 cups of jam, so I doubled the recipe.
**No Aleppo? Try a bit of Sriracha, or another favored hot sauce.
Combine all the ingredients together in a large pot over medium heat and bring to a boil, stirring often.
Simmer for five minutes, then ladle into prepared canning jars and process for 15 minutes, or allow to cool and stash in the fridge.
I opted for canning – the four half-pints can sit quietly on the pantry shelf until needed and not take up any fridge space – which is always at a premium around here.
What do you do with it (aside from Chinese take-away)?
How’s about drizzling a bit over a fresh batch of Char Siu Bao (my take on Asian pork buns)?
Or mebbe using it as a dipping sauce for Soul Rolls.
Not feeling the love for all this bun-stuffing and roll-rolling? No worries!
Plum sauce is pretty darned perfect when combined with espresso and chipotles and drizzled over ribs, or…
take a step away from frozen beef meatballs and grape jelly and try a batch of these tangy pork meatballs.
Your slow cooker and your family will be glad you did.