Plum Sauce

Wild Plum Sauce

Sweet, sour, and surprisingly spicy, use this sauce to add zing to spring rolls, tofu, or seitan.

1 pound whole wild plums (or pitted regular plums)
3-4 cloves garlic, minced
1 tablespoon fresh ginger root, minced
1/8 tsp cayenne pepper (use less if you like)
1 tsp soy sauce (or salt to taste)
1/4 teaspoon shallot or onion salt (optional)

As needed: sugar or other sweetener and/or vinegar

Pick over the plums to remove any stems or debris and rinse them well. Place in a saucepan and add water just to barely cover them. Bring to a boil, reduce heat, and simmer until skins have burst and plums are soft, about 20-30 minutes. Remove from heat and allow to cool for a few minutes.

Place a colander over a bowl. Put the plums in the colander and press with the back of a spoon to squeeze out the juice. (You could also do this in a cheesecloth bag.) Allow the plums to drain until all juice is removed.

Heat a saucepan over medium-high heat. Saute the minced garlic and ginger in a tablespoon of water for 2 minutes, adding more water if needed to prevent sticking. Add the plum juice and the remaining ingredients. Bring to a low boil and simmer until mixture reduces and thickens by almost half. (It took mine about 15 minutes.) Taste to see if any sauce is sweet or sour enough; if not add sweetener or vinegar to taste.

Use warm or refrigerate for later use.

Servings: 4, about 1 cup total

Nutrition Facts
Serving size: 1/4 of a recipe

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