by Henrietta Hood
June 2023
Beautiful plums from my back garden. A super simple recipe of deliciousness.
2kg plums, halved and pitted
Rind of one lemon, finely sliced
1 brown onion, finely sliced
1 cup of apple cider vinegar
1 1/2 cups of brown sugar, lightly packed
1/2 cup of soy sauce
4 tablespoons local honey
4 tablespoons grated fresh ginger
4 cloves of garlic
2 teaspoons pink salt
1 cinnamon stick
4 whole star anise
8 whole cloves
1 dried chilli
1/2 teaspoon fennel seeds
(Or use 2 teaspoons Chinese five spice)
Place all ingredients in a large pot. I also add the spices but to make it easier at the end you can tie the spices in a piece of muslin, instead of fishing out the cinnamon & star anise after cooking.
Bring to the boil then reduce to simmer for 3-4 hours or until desired consistency.
Allow to cool.
Remove cinnamon and star anise (or spice bag) and blend until smooth.
Pour into sterilised jars. Will keep in the fridge for up to two weeks. Or, co
ntinue the sterilisation process & seal the jars in a water bath for 15 minutes (boiling water).
Allow to stand for 24 hours undisturbed. The tops of the lids will suction down & you’ll be able to store the sauce for up to a year in a cool dark place.
Makes approx 6 medium jars.
Our Five Spice Plum Sauce goes well with duck, fish, chicken and pork. Serve on the side with wontons, noodles, dumplings, spring rolls, stir fry, duck pancakes or rice or use as a BBQ basting.
Happy cooking