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Plum Sauce

by:
August  2, 2010
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0 Ratings
  • Serves 4 16 oz jars, 1 8 oz jar
Author Notes

I developed this recipe about a month ago for my new line of products that I sell at our Farmer's Market. I wanted something sweet and a bit spicy to use as a dip, glaze or addition to a sauce. It has been a hit at the market and I hope that you will love it to! —Sunchowder

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Ingredients
  • 5.5 pounds Fresh Plums, after skinning and PItting
  • 1.5 pounds Chopped Onion
  • 1 tablespoon Gaujillo (1 med ground fresh)
  • 1/4 cup Mirin
  • 1 cup Cider Vinegar
  • 2 cups Brown Sugar
  • 3/4 ounce Grated Fresh Ginger
  • 1 tablespoon Scant of Kosher Salt
  • 1 tablespoon Teriaki Suace
  • 1 1/2 teaspoons Minced Fresh Garlic
  • 1/2 teaspoon Allspice
  • 1 teaspoon Coriander
  • 1/2 teaspoon Cinnamon
Directions
  1. Plulse chopped, skinned plums and onions in a food processor until finely chopped.
  2. Take your medium guajillo pepper and grind in a vita-mix or similar spice grinder.
  3. In a large dutch oven, place plums, onions, and all other ingredients and stir to combine. Bring this up to a boil and then turn the heat back down to a simmer. You can simmer this for about 45 minutes until the consistency of applesauce.
  4. If you want to can the recipe to make it shelf stable, Sterilize 4 16 oz jars and 1 8 oz jar (boil for 12 minutes in canner). Fill the jars according to canning directions and cap the boil the jars in your water bath canner for at least 15 minutes depending on your elevation. If you don't want to can this, you can simply store in the fridge and it should keep for about two weeks (you can give several jars away as gifts!). Enjoy.
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31 Reviews

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AntoniaJames January 31, 2011
A post script and a question . . . . I made this last August and wasn't thrilled about how it tasted once I made it, and even after a week, and even after a month. It had a sharp, onion-y taste that seemed kind of harsh. But I put it away, deciding to give it a chance. The bottles worked their way to the back of my jam/condiment/boozy fruit storage area as dozens of other goodies were canned and then stored, so I sort of forgot about it. I opened a jar yesterday and it was sensational. So here is my question . . . . now that I have all these jars of it (this recipe makes a lot!!) I'm looking for great ways to use it. I'm thinking about slathering some on a pork shoulder, because I can get small ones that are excellent, so I roast one or two a month for stir fries (Mr Hirschfeld's Lo Mein, in particular), sandwiches, etc. What ingredients would you use with this sauce, if braising a pork roast? Any other great ideas for using this? Thanks so much. ;o)
AntoniaJames August 4, 2010
Okay, here's something I've been wondering for a while. If you want to make a batch of this and split it so that half is spicy and half is not at all spicy (as in, use the pepper for some but not all, because some of the people you know will be eating it cannot tolerate spicy peppers), can you just not add the peppers until you've cooked the whole recipe and then ladled half of it into jars? One family members loves anything and everything spicy, more than anything else in the world, and one family member hates hot spicy things to about the same degree (and two family members are generally tolerant, either way) . . . . you get the picture. I so want to make this. Thanks so much!!
Sunchowder August 4, 2010
You can absolutely add the peppers in at the end--as long as the sauce will sit in the jars for a few days, the bits of pepper should soften enough to be quite enjoyable and flavor the sauce quite well. I would make one whole batch first and taste-test it, it really isn't that spicy--let me know how it turns out! This needs to be simmered slowly in a heavy dutch oven for the best results. The fresher the plums, the more body the sauce will have in the end.
AntoniaJames August 4, 2010
Thanks! I just went to my favorite produce market to pick up a few items needed for this. Am so looking forward to trying it . . . . will report back on how it goes! ;o)
mrslarkin August 3, 2010
Lovely! Would be a nice alternative to cranberry sauce, too!
Sunchowder August 3, 2010
Thank you MrsLarkin! :) We went a little nuts with the leftovers in the pot, we used it as a pretzel dip and I ordered Chinese in and we dipped our Crab Rangoons in....really yummy !
lapadia August 3, 2010
Like!
Sunchowder August 3, 2010
:) Ah....thanks...:)
Sunchowder August 2, 2010
Well, this sure has sparked some lively conversation! Unfortunately only one like :( for my recipe......

Just to clarify, I did not feel picked on and felt that dymnyno was asking a genuine question. I love learning and sharing and very much would like to be a part of this "community" . How about it? :)
dymnyno August 3, 2010
and...I just hit the "like" button!
TheWimpyVegetarian August 3, 2010
Ditto! and Welcome to this community. You and your recipes are a great addition!
dymnyno August 2, 2010
When I asked the difference between a chutney and a sauce I was asking a question that I was confused about...I was not picking on a newbie. I am genuinely impressed with Sunchowders recipes and knowledge . I have used the term chutney when in fact I was making a sauce. I referred to her as an expert because she is commercially producing these products.
TheWimpyVegetarian August 2, 2010
This looks divine! I'm so excited over all these wonderful plum recipes!
Sunchowder August 2, 2010
Thank you ChezSuzanne!
lapadia August 2, 2010
To A Kinetic Energetic Diabetic: All the F52 cooks here are having a friendly constructive conversation between each other; there is always something new we can learn and it is fun to learn from each other. Scrutinizing recipes? Huh? As well, I fail to see anybody “picking on a newbie”…I just don’t see that happening. I thank you for the “chutney” vs. “sauce” knowledge you shared, my comment was something Googled as well; something shared – that I left with an open question. Finally I must add, the last line of your comment is not a friendly constructive conversation to have with fellow Food52ers and I feel very sad for that. Peace to you and Happy Cooking.
TheWimpyVegetarian August 2, 2010
I confess I'm confused by all the this. I've, as usual, really enjoyed reading fellow cooks' contributions to the sauce vs chutney conversation. I make both and feel my cooking knowledge has been expanded on everyone's contribution. I don't twitter (yet) and realize there's a whole additional layer of communicating people do via twittering, so maybe that's where I'm getting lost. I don't think anyone's been picking on anyone except the completely mystifying comment aimed at Antonia. I think everyone here has wonderful recipes, and has a wealth of cooking knowledge to share with the community - which is one of the best things here. My cooking has been taken to a new level thanks to all of you. Now let's get back to cooking up some more wonderful things.
lapadia August 2, 2010
Hmmm...I was thinking that “Chutney” is more of a raw chopped mixture of ingredients and “Sauce” is a boiled or processed mixture of ingredients…as you have done here. (?)
Sunchowder August 2, 2010
I think a salsa is raw and a chutney is cooked, but...maybe someone knows different?
lapadia August 2, 2010
To AntoniaJames...Here is a teriyaki sauce I make = 2-1/2 TBL Tamari, 1 TBL Balsamic, 1 TBL Canola, 3 TBL Honey, 1 TBL Sherry. This recipe makes a small amount and is a good marinade, so you could whip that together use it in this recipe and have some left over for another use.
dymnyno August 2, 2010
I like this!! I typically use an Asian based sauce when BBQ ing...the brown sugar , tomato blah blah is not my style.
TheWimpyVegetarian August 3, 2010
This looks great!!!
Jaynerly August 2, 2010
Sounds yummy. What could be used instead of a guajillo pepper? Either it's called something else here or we don't get them!
Sunchowder August 2, 2010
Hi Jaynerly! You can easily substitute any type of chili flakes. I love the flavor of the Guajillo Pepper, but I am sure it would be equally delish with generic red chili flakes. If you make it, let me know. :)
AntoniaJames August 2, 2010
Looks fabulous! I don't ever buy teriyaki sauce, so if you didn't have any, what would you use instead? My impression is that commercial teriyaki sauces are just soy sauce thickened with sugar and a few ingredients I can't pronounce . . . Thanks! ;o)
Sunchowder August 2, 2010
Antonia--feel free to use Tamari instead. I used Teriyaki as it is sweeter for this particular sauce--and 2 cups of brown sugar is really sweet! But...it makes the sauce nice and tangy. I have Tamari in the kitchen, I might just try that next time.
Sunchowder August 2, 2010
Hi Dymnyo! Really great question :) I would never consider myself an expert, there is always something new and wonderful to learn! A chutney in my mind/experience usually has bits of fruit/onion/vegetable as opposed to being pulsed in the processor. It also contains vinegar plus fruit and/or vegetable, much like this recipe. If I were using these ingredients to make a chutney, I would half the sugar and add more guajillo pepper and onion to jazz it up. I also would hand cut the fruits and vegetables to give it a chunkier appearance and feel on the tongue. A sauce should be more free-flowing and smoother than a chutney.
Lizthechef August 2, 2010
Your sauce looks very good! I too would love to know if there is a difference between a sauce and a chutney - hmm...
Sunchowder August 2, 2010
Hi Liz, I think I might have answered your question above---I was hoping maybe someone else would jump in and add something else to clairfy too. Thanks so much for the compliment!
dymnyno August 2, 2010
It is a nice recipe. It makes me wonder since you are an expert what is the difference between a sauce and a chutney? Are there specific ingredients or methods or ??? that make the difference?
Sunchowder August 2, 2010
Hi Dymnyo, see my reply above, sticky fingers, I didn't reply correctly, Hope it answers your question and let me know if you decide to make it, I would love to know how you like it :)
dymnyno August 2, 2010
thanks...a good answer!