As promised, here’s the recipe I used to make the delicious plum sauce for the chicken that accompanied our grilled mexican veggie boats!
Here’s the thing. I never buy plums. Until a few days ago, I wasn’t even sure if I liked plums. Turns out I do. I picked up a few at the store just because they smelled SO GOOD that I couldn’t resist.
Here’s what you do:
Peel the plums. Remove the pit and put the pieces in the food processor. Add some soy sauce, sweet chili sauce and orange juice and give it a whirl.
Turns out black plums are YELLOW on the inside. To counteract my disappointment that my sauce wouldn’t have a nice plum color, I added a splash of red wine that just so happened to be in my glass on the counter. After tasting the sauce, I may have added a bit too much soy sauce, so I needed something to counteract the flavor. I settled on fresh ginger. I may or may not have gotten a little excited with my microplaner so I probably ended up adding about 1 tsp fresh ginger. It balanced the sauce perfectly and gave it a spicy kick!
Now comes the tricky part. Pour the sauce into a sauce pan, bring to a boil, then reduce to a simmer for 10 minutes. *Sidenote: this is not tricky unless you go outside and forget about your sauce while it’s coming to a boil and then have it boil up all over your stove…then the cleaning part gets tricky 🙂
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Ginger Plum Sauce
2 large plums
3 Tbsp orange juice
1 tsp soy sauce
1 Tbsp sweet chili sauce
1 tsp fresh ginger, grated
splash of red wine (optional)
Directions
1. Peel and pit the plums and place in a food processor.
2. Add chili sauce, orange juice and soy sauce and pulse until smooth.
3. Pour into a small saucepan and add grated ginger and wine.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
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The hubby and I both enjoyed this sauce on our chicken. The hubby’s only comment was that it could be a little bit thicker. One of the recipes I looked at for inspiration included applesauce which I think would be a great way to thicken it up without adding any overpowering flavor. However, it was also fine just the way it was 🙂
How do you feel about plums?
Enjoy!
–Lindsay–
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I love plums & ginger, this sauce is right up my alley 🙂
isn’t it an awesome flavor combo?!
This is my kind of sauce, lots of additions (especially the wine addition) and a big ol mess – i’m good at those 🙂
Great sauce Lindsay, i can’t wait to try it!
thanks lady 🙂 let me know how you like it!
I never buy plums either but that’s probably because raw stone fruit makes my mouth itchy. I can cook it though and this is the perfect recipe to do that!
awww that’s a bummer of an allergy…but if cooking does the trick then you could always simmer it a little longer just to be safe!
I have a tumultuous relationship with plums – sometimes I like them and sometimes I’m just not into them. This sauce looks so good though! I would definitely try it!
woohoo! let me know what you think if you do!
I think I would love plums if I ever bought or used them! Maybe this was just the inspiration I needed…!
i’m not sure if i’m a total convert yet…but this is a good start for me!
Oooh I wonder how this tastes with tofu…what do you think!?
i don’t have much experience with tofu, but i think it’d be great! it has a nice strong flavor so i think the tofu would absorb it nicely 🙂
this looks so good! i’ve seen this in the store & would love to make a homemade version. 🙂 i love plums by the way… 🙂
Homemade plum sauce?! I would have never thought of this had I not stumbled onto your post…incredible! delicious! Sharing your link on a new page I created about how to eat crab cakes 😉
Yes ginger plum is great, using fresh chilli is better. Using a little palm sugar, tamirand and Red win vinegar (or Chinese cooking wine) is best.
Also to thicken the sauce use the kernel. Get some cheese cloth, crack the kernels with a hammer and put in the cloth, place the cloth bag in the pot whilst cooking. The plum kernel will release pectin which will thicken the sauce and also has many health benefits.
I also prefer my sauce with chunks so I don’t puree I chop to just larger than the size desired for the finished sauce as some will dissolve during the cooking process.
I should also add that the skin will improve the colour of the sauce, either leave on or as I prefer place it in the cheese cloth with the kernel.