Seasonal fruits like figs, plums and even apples work well not only in cakes and sweet desserts, but cosy comfort-food dinners too. Inspired by Chinese plum sauce – usually used to dip spring rolls and fried treats into – this sauce is more fruity, and the autumnal plum flavours work well with anything from stir-fry to steak, and sweet potato to soup.
Low in sugar and high in flavour, make this recipe a little thicker by adding more plum, or agar flakes or corn flour to thicken the mixture, and use as an alternative to classic ketchup!
- 3-4 plums
- 8-10 tbsp red wine vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or agave
Chop the plums and discard the stones
In a blender, add the plums and as much red wine vinegar as it takes to just about cover them.
Add 1 tbsp soy sauce or tamari
If the mixture seems very thick, add a little more vinegar – the sauce will become thicker as it heats
Add the mixture to a small pan, stir well and heat until gently bubbling
Once bubbling, add the other tbsp soy sauce or tamari and stir well
Turn the heat down to its lowest point and leave heating for a few more minutes, stirring a few more times.
Once the sauce is thick and tastes delicious, take it off the heat and stir through the honey or agave.
Pour over a stir fry, dollop on top of soup, or even try it as an autumnal alternative to ketchup.
Store any extra in the fridge for 1-2 weeks