Plum Sauce

Yield About 1 1/2 cups

Enjoy with roasted or grilled pork, duck, chicken, or turkey. I've swiped boiled green beans through the sauce too! Get creative and make this with your summer fruit bounty. 



  1. Coarsely chop the fruit and put into a 1½- or 2-quart saucepan. Add the vinegar, 2 tablespoons water, sugar, lemon peel, ginger, garlic, cinnamon, star anise, chile, salt, and five spice. Bring to a raucous boil over medium heat, then let cook for 10 minutes, stirring occasionally. Turn off the heat and let sit for 5 minutes to settle and continue cooking on the burner’s residual heat.
  2. Use chopsticks and/or a fork to remove the garlic, ginger, lemon peel, cinnamon, and star anise from the pot. Make sure to remove the whole spices. If you want to leave the aromatics which are soft enough for the blender, go right ahead.
  3. Transfer the fruit mixture to a blender and puree until smooth. Return the mixture to the pot, bring to strong simmer and cook for 3 to 5 minutes, stirring frequently, until thick enough to nicely coat the back of a spatula or spoon.
  4. Give the cornstarch slurry a stir then stir half of it into the fruit mixture. Stop there if the mixture is thick enough for you. Otherwise, add a little more.
  5. Remove from the heat and let cool for 10 minutes. Retaste and add up to 1 tablespoon sugar to balance out flavors. Let cool completely then transfer to a jar, cap, and store in the refrigerator. 

Cuisine Chinese

Recipe by Viet World Kitchen at