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Spicy Chinese Plum Sauce Recipe

This sauce adds a zing to any stir-fry. You can also use it as a baste on pork joints or chops towards the end of cooking to give them extra flavour. It keeps for a year.

Difficulty

Medium

Prep Time

30 minutes

Cooking Time

1hr 20 minutes

Serves

Makes 1 litre

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Recipe Ingredients

2 kg ripe SPAR Freshline plums
5 – 6 medium sized SPAR Freshline onions, chopped
All of the cloves from 1 head of SPAR Freshline garlic, peeled and chopped
20 cm fresh SPAR Freshline ginger, peeled and chopped
1 cup soy sauce
4 cups apple cider vinegar
4 SPAR Freshline red chilies, deseeded and chopped
5 cups SPAR brown sugar
6 star anise, ground

Recipe Method

Cut the plums in half and remove the stones.
Put all the ingredients, except the sugar and star anise in a large saucepan or preserving pan.
Bring to the boil, cover and simmer for 20 minutes or until or the ingredients are very soft. Pass the ingredients through a mouli or course sieve and return to the cleaned saucepan or preserving pan.
Add the sugar and star anise and bring back to the boil, stirring frequently to ensure that the sugar dissolves.
Simmer for an hour until the mixture is thick and creamy.
Pour the sauce into sterilized bottles and seal with vinegar-proof lids.