Plum Sauce

Plum Sauce

Who doesn’t like a good dipping sauce? This spicy sweet sauce is perfect for dipping egg rolls, dumplings and chicken fingers.  It also make a wonder ful glaze for pot roast and chicken.


  • 1.5 pounds fresh plums, pitted and chopped (peel left on)
  • 1/3 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4-1/2 teaspoon red pepper flakes


  1. Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
  2. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
  3. Remove from heat and pour the sauce into a food processor or blender with a plastic container.  DO NOT pour hot liquid into a glass container.
  4. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!).
  5. Allow to cool and place into containers and store in fridge for up to 2 weeks OR You can can the sauce using the water bath method

Water Bath Method

  1. Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
  2. Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
  3. Remove jars to a towel to rest for 24 hours. Check seals before storing.


  • Makes 2-3 half pint jars.

Recipe and Photo Source:  Let’s Dish Recipes