Oriental plum sauce
A sweet, slightly spicy sauce to enjoy with Oriental foods: fried chicken, pork, duck pancakes, use for dipping sauce for spring rolls, eggrolls, wontons, pot stickers.
- 1 onion finely chopped
- 15 g fresh root ginger, finely grated
- 1-2 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 800 g red plums, stoned and quartered
- 200 ml rice vinegar (white wine vinegar)
- 100 ml water (Chinese rice wine)
- 80 -100 g light brown sugar (to taste)
- 6-5 tbsp light soy sauce (to taste)
- 1/3 cinnamon stick (1/3 tsp ground cinnamon)
- 1 star anise (optional)
- Put the onions, ginger, garlic, chilli, plums, vinegar and 100ml water in a large pan. Simmer for 15 minutes, until soft. Sieve, in batches, pushing with a wooden spoon to extract all the pulp and liquid. Discard the contents of the sieve.
- Return the strained liquid to the pan with the sugar and soy sauce and bring back to the boil. Add the cinnamon and star anise. Simmer, uncovered, for about 1- 1 1/4 hours, stirring occasionally, until thick. Remove the spices, pour into sterilised bottles, seal and cool.
- Store in a cool, dark place for up to 4 months. Once opened, keep refrigerated and use within 3 weeks.