This is so easy to make and it's delicious! I only changed a couple of things. I used the whole 18 oz jar of plum jam, omitted the pepper, used garlic powder, and added a couple of tablespoons of soy sauce. Served as an additional dipping sauce with Baked Teriyaki Chicken from this site. Thanks for the recipe!!!
This plum sauce is perfect for crab rangoons. I couldn't find plum jam so I used canned plums in syrup. I removed the pits and peels and blended them before adding them to the pot. I added extra sugar and it turned out well. It was a little too spicy for me so next time I would add half the amount of pepper.
This is exactly the recipe I've been searching for. I had this sauce with chicken once in a restaurant and have been looking for a similar recipe ever since! Thanks Rayna!
This was really simple to make and I had everything on hand. I doubled this and got 2 pints of sauce. This is sweet and spicy. We ate some with chicken and liked it very much. This is just like you get at the asian take out restaurants. I didn't use jam though I was making homemade red plum jam and used 2 cups of the red plum puree and 3 1/3 c sugar then boiled it for 5 minutes so there wasn't any certo or sure jell in it like the jam would hve had. Thanks for the recipe!!!
Good but you can't make this ahead very easily. Once it cools down it thickens up like jam. You must re-heat and serve warm.
This sauce went fantastically with the mini sweet potato samosas on here. I added a lot more red pepper flakes (probably about 2 Tbsp. - we like our food fiery!) and a little more vinegar. Great flavours and so easy to prepare... took me no more than 4 minutes to get it all heated up and ready.
Came out absolutely delicious as is. I've used this on everything from baked potatoes to fried fish to chicken to pork to steak! It's delicious. It's sweet spicy and mmmmmm so good. When I worked as a waiter at a restaurant a few years back my favorite dish was this pork with plum sauce. It was delicious and one of the most popular dishes at the restaurant. This sauce is very similar to that one. One thing I've modified however is I first saute the garlic and onion in 1 tblsp of EVOO. I realized the recipe doesn't even call for oil but I reflexively did it and it was a-ok. I actually prefer it that way because I first saute the garlic and onion get all those yummy juice sizzling and then mix in the ham vinegar brown sugar ginger and red pepper. Oh and I also used rice vinegar instead because I wanted a more oriental cuisine taste from my sauce. Love it!
I used plum butter instead of plum jam and it was great! If you do use the plum butter add water to loosen it up. This was great served as a shrimp dip. I can't wait to try this with pork or chicken.
This is a great sauce for crab rangoons. I've made it twice. Someone commented that the sauce thickens up like jam when it cools, so you have to warm it up again. I encountered this too, so I added some pineapple juice to thin it out. I also used fresh, minced ginger and left out the minced onion.
