I have wanted to make this for a long time. Plum sauce is a thick sweet and tangy sauce used in a stir-fry, as a dressing or as a dip at your party. Furthermore, it's easy to make and tasty! You can spice it up as much as you like or just have it mild. Whatever you decide to use it for, you will never regret it. Stores for days in the fridge.
- 150 Kcal for the entire recipe and about 10 Kcal per tablespoon.
- Makes 256 g of sauce.
- Suitable for vegans.
- Copes well with minor alterations to the recipe.
- I used tinned prunes because it is easier than using fresh plumb and the prunes are sweet so no need to add sugar or sweetener of any sort.
- The longer you leave it, the better it gets just don't let it go off in the fridge.
- To use it as a dressing thin it out with vinegar or pickle brine or both.
Serves 2 stir-fry or a lot of dressing
Time, 5–10 minutes and 2 hours in the fridge for better flavour.
- Pitted tinned plumbs x 80 g
- Tomato x 1
- Onion x 30 g
- Garlic x 3 cloves
- Red chilli pepper x 1/4
- Dark soya sauce 20 ml
- Cider vinegar x 3 tbsp
- Ground ginger x 1 tbsp
- Ground clove x 1/4 tsp
- Salt x 1/4 tsp
- Put everything in a blender and pulse a few times. Then blend into a coarse paste.
- Pour into a container and leave in the fridge for an hour or two. This allows the flavours to infuse.
Really amazing sauce!
I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.