Tested till perfect Chinese Plum Sauce

Chinese Plum Sauce

Serve this with egg rolls or brush it over chicken and ribs on the grill.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 cups (1 L)


  • 8 cups 8cupshalved pitted plumplums, (3 lb/1.5 kg)
  • 1 cup 1cupchopped oniononions
  • 1 cup 1cupwater
  • 1 tsp 1tspminced gingerroot
  • 1 1clove garliccloves of garlic, minced
  • 3/4 cup 3/4cupgranulated sugar
  • 1/2 cup 1/2cuprice vinegar or cider vinegar
  • 1 tsp 1tspground coriander
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspcayenne pepper
  • 1/4 tsp 1/4tspcloves
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In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes. Fill and seal jars; process in boiling water bath for 30 minutes.

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