Updated on July 29, 2022
If you want different sauce to accompany your dish, this easy homemade plum sauce is perfect for you! It will complement and decorate your dish anew. You can use plum sauce for crispy duck, chicken, roast beef or pork. This is one of plum recipes that are easy and tasty!
Plum sauce is pretty versatile! You can use it with our vegan cauliflower rice, too!
I was quite tired from my regular tomato sauce, so I thought of some alternatives. Then it hit me – I will make a plum sauce!
Spicy or not spicy
The amount of spices really depends on how you want it to be. Add more spices to your taste, or add a little – so there is a gentle hint of spices in the sauce and strong plum flavor. I love it to be more on the “plummy” side. The plums of course are the heroes of this sauce. So don’t overpower them with spices.
I used dry spices, but I would suggest to use fresh basil for the stronger basil flavor, if you have it.
Garlic in the plum sauce
However I found that dry granulated garlic adds much more flavor to the dish than the simple white garlic or porcelain garlic. But it’s flavor-properties depends on the season and when it was picked, how it was stored. Many chefs use Rocambole garlic – purple garlic, full of chili-like, acidic flavor, if you treat it right. If you use this type of garlic, be sure to add it at the end of the cook, so that the taste is stronger.
The amount of water depends on how runny it is. However, I recommend adding more water during the cook, than to add a lot at first and end up with a run-away like sauce. If you pair it with meat, I recommend making it thicker. But it all depends on your taste. The flavor of the sauce will be stronger next day. So let it infuse all the flavor in the fridge.
I left the skin on the plums, because if it is thin, it cooks well, softens and blends smoothly. Why to do an extra job of removing the skin?
You can use any red plum available in your market. As you can see, mine were green&yellow inside, but the color in the end was purple and the taste was great! I also tried different plum varieties with this recipe, the texture and color of the sauce changes a little bit, but it is always delicious!
P.S. Usually the sauce in a glass jar lasts about a week in the fridge.
- large pot
- Hand or stand blender
- sterilized glass jars
- 1 kg plums
- 1 cup water
- 1 tsp basil
- 1 tsp chili powder
- 1-2 tsp garlic powder or 1-2 cloves of fresh garlic, minced
- 1½ tsp salt or more to taste
- Cut plums in half, discard the pits.1 kg plums
- Place plum halves in the large pot over medium heat.
- Add a cup of water. Bring to the boil, cook about 30 minutes, stirring, until plums are tender and start to break down.1 cup water
- Add all the spices and salt. Taste, add more spices if you like, but remember it will be more spicy after it stands in the fridge.1 tsp basil, 1 tsp chili powder, 1½ tsp salt, 1-2 tsp garlic powder
- Let it cool. Blend the sauce, using hand or stand blender.
- Sieve and fill in sterilized jars. Cover with lids.