Chinese Plum Sauce

Name: Chinese Plum Sauce
Yield: Makes 1.2 Litres/2 pints
Cuisine: China
Ingredients: 150 ml/¼ pint cold water; 150 g/5 oz caster sugar; 100 ml/4 fl oz white wine vinegar; 450 g/1 lb plums; 1–2 red or green chilli peppers

Preparation info

Makes
1.2 Litres

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This is a fruity sweet and sour sauce, almost a ketchup, which is lovely with charcuterie such as a chicken galantine, grilled poultry and cold meats. It keeps well in the fridge for up to a fortnight. A teaspoon of grated fresh root ginger can be added for extra zip.

Ingredients

450 g/1 lb plums
1–2 red or green chilli peppers

Asia
China
Sauce
Gluten-free
Vegan

Method

Halve the plums. Halve and seed the chillis. Put the plums, chillis and the remaining ingredients in a heavy-based pan. Cover and simmer very gently for about 20 minutes, until the plums are soft and collapsed. Rub through a sieve to remove stones and skins. Taste and adjust seasonings.