GOOD TASTE: Asian Plum Sauce

I let the guy at the Farmer’s Market talk me in to WAY too many plums. I only wanted 3-4 and ended up with a bagful of amazing looking plums. The plums weren’t like any we’d had before. They were so juicy and sweet. The kind of fruit that drips down your chin when you bite into it. We happily munched on plums until we reached the day when they either needed to be composted or tossed. Or, of course, made into something. I love dipping sauces for pot stickers and egg rolls and so I grabbed the ingredients I’d need for homemade plum sauce.

This turned out to be very easy to make. Here’s all you need to make a small batch of homemade plum sauce.

• 4 Plums, washed and pitted
• 1/8 cup apple cider vinegar
• 1/8 cup or more brown sugar lightly packed
• 1 Tablespoon soy sauce
• 1 clove garlic
• 1/2 teaspoon ground ginger

Dice the plums and toss all the ingredients into a sauce pan. Bring to a boil and then reduce heat to simmer. Stir occasionally breaking up the plums. The sauce will begin to thicken after about 20 minutes. Remove from heat and puree with a blender or food processor. If you have an immersion blender this is the time to break it out (note to self: buy an immersion blender). Once the sauce is cool, pour into a sterile jar or container. The sauce will keep for a week or two in the refrigerator. You can also make a bigger batch and use a canning process to preserve the sauce for later use or gifting.


I wish I could claim that I made those potsickers but those are just your basic freezer section variety that you cook in  a little water and oil. There not bad and a good sauce can dress up just about anything.

The plums that I had were an incredibly rich color and so the sauce thickened to a deep purple.

If you want to make a nice rice bowl with the potstickers, drizzle a little plum sauce over them and add them to a bowl of steamed rice. I sprinkled the bowl with some black sesame seeds and added a dab of Siracha Chili Sauce to add a little heat.

Wouldn’t this make a nice little gift? Maybe a variety of dipping sauces. My favorites are apricot sweet and sour, hoisin and now plum.

So next time your fruit is about to get too ripe, consider making an interesting sauce with it. Enjoy?

Thanks so much for stopping by.

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