Chinese plum sauce recipe
Chinese Plum Sauce recipe
|1 large||onion, chopped|
|2 clove(s)||garlic, finely sliced|
|1||red chilli, finely chopped, or two tsp sweet chili sauce|
|1 kg||plums, stoned and quartered|
|200 ml||rice wine vinegar|
|80 ml||light soy sauce|
|100 g||light soft brown sugar|
|½ tsp||ground cinnamon|
|¼ tsp||ground cloves|
|30 g||ginger root, finely chopped or grated|
Put the onion, garlic, ginger, chili, plums, vinegar and water into a microwaveable bowl, cover with cling film and microwave on high for 20 minutes until soft (or place in a pan and simmer on the hob, in which case increase the water to 200ml).
When tender, blitz with a stick blender. Add the sugar and light soy sauce and bring back to the boil in the M/W or on the hob, then stir in the spices. Simmer until the sauce is the consistency of cream. Remove the star anise and pour the sauce into sterilised bottles, seal and cool.
Makes about four jars. Store in the dark or in the fridge for up to 16 – 20 weeks, and keep refrigerated when opened.
ca. 20 min
ca. 1 hr
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