Plum Sauce
A glossy, sweet-tangy Chinese dipping sauce simmered from ripe plums, rice vinegar, ginger, and five-spice — classic alongside spring rolls, roast duck, or dumplings.
Ingredients
- 8 medium ripe red or black plums, pitted, chopped
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tbsp gluten-free tamari
- 1 tsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 1/4 tsp five-spice powder
- 1/4 tsp red pepper flakes
Instructions
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1
Combine 8 medium pitted, chopped ripe red or black plums, 1/4 cup rice vinegar, 1/4 cup granulated sugar, 2 tbsp gluten-free tamari, 1 tsp grated fresh ginger, 2 cloves minced garlic cloves, 1/4 tsp five-spice powder, and 1/4 tsp red pepper flakes in a medium saucepan.
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2
Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the plums have broken down completely and the sauce has thickened, about 20 minutes.
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3
Remove from heat and carefully blend with an immersion blender (or transfer to a blender in batches) until smooth.
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4
Return to low heat and simmer for 2-3 more minutes to reach your desired consistency. Taste and adjust with more granulated sugar for sweetness or rice vinegar for tang.
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5
Cool completely before serving or storing. Refrigerate in an airtight jar for up to 2 weeks.