Plum Sauce

Very good as is. I used cayenne pepper seasoning, 1/4 teaspoon, since I had no red pepper flakes and used half rice vinegar and apple cider vinegar this time. Added a tiny bit of soy sauce like less than a teaspoon to try it out, didn’t notice much difference (but I didn’t want to ruin it so I left it at that.) I added a couple shakes of pink Himalayan salt. Serving it on grilled port chops. I heard it’s great with cream cheese to use as a cracker spread, would like to try that sometime.

Very good with that kick at the end. Mine was too thick but I’m sure could have been thinned out easily. Yumm

Fast and easy! Made it using a jar of my homemade plum jam – I just might have to make more for sharing.

Great recipe – I have oodles of plums and needed a new recipe to use some up. I started with 4.5 cups of plum puree instead of jam and used 1 c white sugar and 1/2 c brown sugar. I doubled the spices (other than the red pepper flakes) based on my quantity and used apple cider vinegar. Like a couple of other reviewers, I wanted a touch of salt so added a tsp of soya sauce. Thanks for this awesome recipe!

It was the first time I have made plum sauce,but I enjoyed it. I have put it on yogurt,ice cream, and vanilla pudding and have enjoyed it on everything.

This is the first recipe I have ever tried, and I only burned myself once! I substituted the jam for real plums blended together with a little water, and added ginger cloves because I didn’t have any ginger on hand. It comes out so tasty, sweet, and tangy. It squirts at you if you pour it too fast into the saucepan though.

This sauce was a big hit with my family.

Great way to use up jams, 100% better tasting than store bought Plum sauce.

super easy. very tasty too. I only added a bit more garlic and the whole jar of jam.

Fantastic as it is!!

Five stars all the way, soooo easy, and had just the right amount of heat for us. This was the perfect sauce for Pot Stickers Traditional from the AR site. ****UPDATE 4.3.18**** Enjoyed this today made with fig vinegar and drizzled over grilled pineapple slices.

I thought this recipe was amazing. I used it in a Jamaican Asian fusion stir fry. I could not find plum jam at my grocery store so I used apricot preserves instead.

This is awesome . I made to to use in the Pork and Pineapple Stir-fry recipe which was also awesome.

This recipe is excellent! I used cider vinegar, fresh onion and garlic. Served with mini spring rolls. This is a keeper.

First batch I made a 1/2 recipe. I did make a couple changes in that I used fresh minced onion instead of dried. I thought it was a bit too thick for me, so I added 2 Tbsp Pineapple Juice, which another reviewer had suggested, and this stuff was perfect. Just finished making a quadruple recipe and stored back into the jam jars. For this I did use 3 tsp of crushed red pepper instead of 4 and only put in 6 Tbsp Pineapple juice instead of 8 but otherwise 4 times all the other ingredients. It went great with homemade egg rolls and also for dipping chicken nuggets. Make sure you use JAM instead of jelly and it shouldn’t solidify back on you, plus the pineapple juice helps reduce this also.

so I had this case of plums and needed dipping sauce so I took my hand blender to the can, added some sugar and reduced it a bit and added everything except I uses balsamic vinegar. It was a bit hit and will make it again being that now I have 23 cans of plums left.

For everyone who needs an elegant dish you can make a day ahead of time; you can do it using this plum sauce! Rinse your pork loin; I used a half of a large one which was about 3 lbs which I rinsed and patted dry. I rubbed it with 1/2 Tablespoon cinnamon and 1/2 Tablespoon Allspice (trust me on this do it). Place loin in crock pot. Stir in 1/2 cup water and about 1/3 cup of chopped fresh or dried plums (I used dried which were good quality and very moist) to the FINISHED plum sauce. After you pour over the loan, don’t stir. The only other change I made was instead of dried onion I used about 1/4 cup of chopped white onion. Cook on High or low maybe 6 hours on high. At the end of cooking, add about a two teaspons of low sodium soy sauce. Don’t over cook pork loin as you don’t want it falling apart. You can eat now but it is so much better overnight. Slice pork loin. Submerse it in the sauce and let marinate overnight in frig. Easy to reheat and it is delicious. Going to do this for the next company I have. Serve with plain white rice (the sauce is so good over it) and either asparagus or snow peas and it is a full meal. My husband is from Texas and he his favorite meal is a Texas Chicken Fried Steak and he thought it was fabulous. This will please anyone who likes pork loin including children. It has a very nice balance of sweet and spicy. Oh, I did have on hand my home made plum jelly, but I’m sure any plum will do.

We use this as a side sauce. Very good. I need to make it again for summer grilling.

My rating is based on tasting soon after making the sauce. The real test will be in the future when we use the sauce for its intended purpose. By the way I made double the quantity (abundant crop this year!)but reduced the vinegar. Next time I will reduced it even further to 150ml and increase the sugar to 150gm – for a double batch. The sauce is still a little tart for my taste. I also added garlic and a tablespoon of Sambal (chilli paste).

I have tries this recipe and found it to be wonderful just the way it is. I did find it better to keep it slightly warm. I suggest warming it a bit before serving. Thank you for posting.

This sauce is delicious. I put it on top of baked pork chops and my friends were crazy about it. They even asked me to give them some to take home. Thanks Rayna!