This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.

Rayna

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

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Nutrition Facts

102 calories; protein 0.2g; carbohydrates 25.1g 8% DV; fat 0.1g; cholesterol 0mg; sodium 11.4mg 1% DV. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2008
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!!! Read More
(64)

Most helpful critical review

Rating: 3 stars
01/15/2006
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. Read More
(18)
65 Ratings
  • 5 star values: 48
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/16/2008
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!!! Read More
(64)
Rating: 4 stars
01/13/2007
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. Read More
(60)
Rating: 5 stars
01/08/2004
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! Read More
(48)
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Rating: 5 stars
08/18/2008
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!!! Read More
(23)
Rating: 3 stars
01/15/2006
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. Read More
(18)
Rating: 5 stars
03/16/2008
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. Read More
(15)
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Rating: 5 stars
07/26/2011
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! Read More
(15)
Rating: 4 stars
01/13/2006
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. Read More
(12)
Rating: 5 stars
03/18/2010
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. Read More
(12)
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