PLUM SWEET & SOUR SAUCE
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
MAKES: ABOUT 3 CUPS
1 lb plums, pitted and quartered (about 2 1/2 cups)
1 1/2 cups pineapple juice
1/3 cup cornstarch
1/4 t fresh grated ginger
1/4 cup white distilled vinegar
1 1/2 T soy sauce
1. Add plums to a medium saucepan.
2. In a medium bowl, whisk pineapple juice and cornstarch together; pour into pan with plums. Bring mixture to a simmer over medium heat, stirring frequently until plums are soft.
3. Remove pan from heat and add grated ginger. Using an immersion blender, puree mixture until smooth. Add vinegar and soy sauce; mix well. Serve immediately as a stir-fry sauce, as a dip, or transfer to an airtight container and refrigerate until ready to use. Use within 7 days.
[print-me]
Gather ingredients.
Add 1 lb pitted and quartered plums (about 2 1/2 cups) to a medium saucepan.
Add 1 1/2 cups pineapple juice to a medium bowl.
Add 1/3 cup cornstarch to a medium bowl.
Whisk to combine.
Pour pineapple juice mixture into pan with plums.
Bring mixture to a simmer over medium heat, stirring frequently. Remove pan from heat and add 1/4 t grated ginger.
Using an immersion blender, puree mixture until smooth.
Add 1/4 cup white distilled vinegar.
Add 1 1/2 T soy sauce.
Mix well. Serve immediately as a stir-fry sauce, as a dip, or transfer to an airtight container and refrigerate until ready to use. Use within 7 days.
I bet this does make a delicious stir fry sauce. The photo in the back looks like quite a feast of veggies and chicken.
Sweet and sour sauce is delicious over chicken, so I bet the plum version would be even tastier. This would also be a good way to get more hidden fruits into my husbands food!
Plum sauce is called for in so many Asian recipes and a major frustration for me. Commercial plum sauces are not gluten free (soy sauce contains wheat). Once again the Farmgirl connection has come to my rescue ~ I just love ya all 🙂