Lisa Atwood, Rebecca Courchesne, Rick Field

Chinese-Style Plum Sauce

Name: Chinese-Style Plum Sauce
Yield: Makes 5 half-pint (8-fl oz/250-ml) jars
Cuisine: China
Ingredients: 4 lb (2 kg) plums; ½ jarred roasted red (bell) pepper (capsicum); ½ jarred roasted red (bell) pepper (capsicum); 2 small chiles such as serrano, seeded, if desired, and finely chopped; 2 small chiles such as serrano, seeded, if desired, and finely chopped; 1 large yellow onion, coarsely chopped; 2 cloves garlic, minced; 2 lb (1 kg) peaches; 1 Tbsp canola oil; 1 Tbsp fresh lemon juice; 1 Tbsp Chinese five-spice powder, or to taste; 1 Tbsp salt; 2 cups (1 lb/500 g) granulated sugar; 1 cup (7 oz/220 g) firmly packed light brown sugar; 1 Tbsp peeled and grated fresh ginger; 1½ cups (12 fl oz/375 ml) rice vinegar

Preparation info

Makes
5
half pint jars

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The vibrant hue of this sweet-spicy condiment comes from the peels left on the plums during the first stage of cooking. For a lighter-colored sauce, substitute ripe green plums. Serve as an accompaniment to crisp-skinned Chinese duck, roast pork loin, or Asian-style spareribs.

Ingredients

4 lb (2 kg) plums
2 lb (1

Asia
China
Sauce
Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

Halve and pit each plum, and cut each half in half. Blanch and peel the peaches, then halve and pit. Slice the peach halves.

In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and sauté until soft, about 5 minutes. Add t