Ingredients :
- 1360 grams plums, pitted and diced (3 pounds)
- 200 grams soft brown sugar
- 1 small onion, chopped
- 4 clove garlic, finely chopped
- 15 grams of fresh ginger, weighed then grated
- 1/2 tsp dried chilli flakes
- 480 ml water
- 30 ml soy sauce, see my link below for my soy-free recipe
- 30 ml teriyaki sauce, see below for my free-from recipe
- 1 juice of 1 whole lemon
- 1 tbsp cornflour/ cornstarch mixed with 1 tablespoon water
Method :
- Put all of the ingredients apart from the cornstarch slurry into a large pan. Bring to the boil then turn down to a simmer for 30 minutes
- Meanwhile you"ll need to sterilise some jars. To do so wash them in hot soapy water, rinse well then put them in the oven at gas 1 / 140C / 275°F until your sauce is done. This recipe makes enough to fill around 4 x 454g (1 pound) jars
- Put the contents of the pan through a blender and puree smooth. Take out a spoonful and let cool a little then taste to see at this point if you need to adjust the flavour to taste
- Return to the pan, mix in the cornstarch slurry and simmer for 3 minutes until thickened and the starch taste is cooked out
- Pour into the hot, sterilised jars (fill just 5mm from the top) and seal. Put the jars on a wire rack to cool then store in a dark place
- Serve as a dipping sauce or accompaniement to duck, chicken, pork, spring rolls etc
- The colour of the finished sauce will depend on the variety of plums you use
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