Plum sauce

Types of Plum Sauce

Plum sauce comes in many varieties, with each category boasting unique flavors and textures.

• Traditional Chinese Plum Sauce

  This type of sauce for plums is usually thick, sweet, and slightly tangy. It has been a famous condiment in southern China for a long time. It’s made with salted plums, sugar, vinegar, ginger, and chili, among other ingredients. It is primarily served with dishes like crispy duck, spring rolls, and other fried foods.

• Homemade Plum Sauce

  Making one's plum sauce is becoming increasingly popular. It allows for customization based on personal taste or dietary requirements. Homemade accompaniments can be made using ripe plums, vinegar, and sugar. This helps in eliminating store-bought versions with preservatives and artificial additives.

• Spicy Plum Sauce

  For those who want a little heat, spicy plum sauce is the way to go. It is made by adding ingredients like fresh or dried chili peppers to the traditional recipe. This results in a spiced plum sauce that has a nice kick. The spicy version is mainly used as a dip for fried foods and as a marinade or glaze for grilled meats and tofu.

• Japanese Umeshu Sauce

  While not a plum sauce in the strict sense, umeshu is a Japanese liqueur made from umeboshi plums. It can also be used in sauces and marinades. With a sweet and sour flavor, umeshu sauce is mainly used in salad dressings, marinades for meat, and as a topping for desserts.

• Thick Plum Sauce

  Thick plum sauces contain higher sugar and lower water content than standard varieties. It is primarily used in commercial food service settings where a thicker consistency is preferred. Typical applications include use alongside deep-fried foods, as a marinade for meat, or as an ingredient in stir-fry recipes.

• Low-Sugar or No-Sugar Plum Sauce

  With rising health concerns, this sauce is also available in low or no sugar varieties. They are mainly made using artificial sweeteners or simply omitting sugar altogether. Though sweeter versions of plum sauce are popularly used, low sugar alternatives have found their way into consumers' homes to support healthy lifestyles while maintaining flavor.

Ingredients Used in Making Plum Sauce

The ingredients used in the production of plum fruit sauce will mainly depend on the variety being made.

• Plums

  The main ingredient in any plum sauce is of course ripe plums. The variety of plum used can change the flavor and color of the sauce. For instance, black plums create a darker sauce. On the other hand, yellow or red plums tend to create a lighter one. They are the ones that give sauce from plums its characteristic sweetness and slight tartness.

• Sugar

  Another key ingredient is sugar. It is used to balance out the tartness of the plums. Also, sugar acts as a preservative to prolong the plum sauce's shelf life. Granulated or brown sugar is mostly used, with the latter adding a deeper caramel flavor to the sauce.

• Vinegar

  Vinegar is added to the plum sauce to enhance its taste and help in conservation. It gives the sauce a tangy flavor that counteracts the overall sweetness. White wine vinegar or apple cider vinegar are the most commonly used in plum sauce recipes.

• Ginger

  Many traditional recipes for plum sauce will always contain ginger. It is added to give the sauce a warm spice note. Fresh ginger root is more commonly used, but ground ginger can also be used as a substitute. Ginger accentuates the sauce's fruitiness, especially when used in meat marinades.

• Chili Peppers

  Only a few plum sauces contain chili peppers. When used, it gives the sauce an extra kick and some heat. This is especially true in spicy plum sauce recipes. Both fresh and dried chili peppers are suitable to use. The selection to use mostly depends on the desired level of spiciness.

• Salt

  Salt is definitely a staple in any recipe. It helps enhance the flavors of the plums, sugar, and other ingredients. In addition, salt also works as a natural preservative. This will be especially helpful in preventing the sauce from going bad in the early days before refrigeration.

• Star Anise

  This ingredient is not obviously used in every recipe. It is used to give the sauce a licorice-like undertone. Star anise is used in its whole form or ground into a fine powder. Regardless of the form, it will infuse the sauce with warmth and complexity. In Asian cuisine, star anise is also used in plum sauce recipes to create a more aromatic dip for fried dishes.

Benefits of Using Plum Sauce

Plum sauces also come with a bunch of benefits.

• Enhances Flavor

  One of the main benefits of buying plum sauce is the rich and complex taste it gives to dishes. Sweet and tangy, it complements a lot of savory foods. Plum sauce is mainly used on roasted or fried meats like duck and chicken. It helps elevate the dish by adding moisture and a burst of fruity flavor that balances out the richness of the meat.

• Diverse Culinary Uses

  This sauce is super versatile in that it can be used as a dip, marinade, or cooking ingredient. Chefs often use it when making stir-fry recipes to make them more dynamic and add flavor. The thick consistency of plum sauce makes it ideal for glazing , too. In this case, it can be used to baste meats before or during cooking, which leads to a caramelized coating that seals in juices and enhances the dish's overall taste.

• Health Benefits

  Plum sauce is made with plums, which will always contain essential vitamins and minerals. These nutrients include vitamin C, which supports the immune system, or vitamin K, which promotes healthy blood. Additionally, plums contain antioxidants such as phenols and carotenoids. These will help reduce inflammation and protect the body from oxidative stress. This is especially helpful in combating chronic diseases like heart disease or cancer.

• Complementing Various Cuisines

  An amazing benefit of plum sauce is its ability to enhance different culinary traditions. It is commonly used in Chinese cuisine but is also a great addition to Western dishes. It makes plum sauce a versatile condiment that can bridge flavor profiles between varied cultures. This allows it to be used in multiple applications, ranging from Asian-inspired appetizers to Western entrees and desserts.

• Gluten-Free Option

  This sauce is naturally gluten-free. That means people who are on a gluten-free diet can enjoy its sweetness without worrying about gluten exposure. It will be a delicious alternative to other sauces that usually contain gluten.

How to Store Plum Sauce

Using the right storage techniques will keep homemade and store-bought plum sauces fresh and flavorful for a long time.

• Refrigeration

  Plum sauce should be refrigerated after opening. This will help to extend its shelf life by slowing down the growth of bacteria and mold. Keep it in the fridge after every use to help retain its sweet and tangy flavor. Homemade plum sauces shouldn’t last longer than one to two weeks if not canned. The length of time can go even longer if refrigerated with vinegar-based sauces.

• Original Containers

  The best way to store the sauce is in its original airtight container. This helps prevent exposure to air that can cause the sauce to oxidize and change flavor. Transfer it to a glass jar if it was originally packaged in a plastic container. Glass jars are better for helping to keep the sauce fresh for a longer time.

• Freezing Plum Sauce

  Freezing plum sauce is a great technique to use to store it for a longer time. When done, the sauce can last up to six months in the freezer. Ensure the sauce is stored in a freezer-safe container before putting it in the freezer. Leave some space on top of the container as the sauce will expand while freezing. This will prevent it from overflowing or breaking the container apart.

• Canning

  Canning is an ideal long-term storage solution for homemade plum sauce. Properly canned plum sauce can last up to a year or more when stored in a cool, dark place like a pantry. Use a boiling water canner to ensure a proper seal on jars. The sealed jars should be refrigerated once opened to maintain freshness.

• Proper Sealing

  Make sure to properly seal the jar or container of the plum sauce to keep it fresh. Exposure to air can lead to spoilage and loss of flavor. Tighten lids or covers securely after each use. If the sauce is stored in a can, transfer it to a glass or plastic container to avoid any metal exposure.

Q & A

Can you use canned peaches for plum sauce?

Yes, canned peaches can definitely work as a substitute for the plums in a peach sauce recipe. Both fruits have similar textures and levels of natural sweetness. This makes it easy to replace one with the other in a recipe. Even though peach sauce may taste a bit milder and less tart than plum sauce, it will still be sweet and fruity, with a thick consistency that works well with savory dishes, marinades, or as a dip.

What is a good substitute for plum sauce in recipes?

The best substitutes will depend on the recipe and its purpose. The most versatile substitutes are hoisin sauce and fruit-based sauces like apple or cherry sauce. Both options have similar textures and flavors and can be adjusted by adding vinegar, sugar, or spices. Another good alternative is using a mixture of ketchup and fruit preserves like apricot or peach. That will give it a similar sweet and tangy profile that will work well as a dip or glaze.

Can I leave the skin on plums for plum sauce?

Leaving the skin on plums when making plum sauce is possible. Plum skin is usually rich in fiber and several essential nutrients. It may also slightly alter the texture of the sauce and make it chunkier. Plum skin also adds a bit deeper of flavor to the sauce. All this makes leaving it on a great option.

How to thicken homemade plum sauce?

The easiest way to thicken homemade plum sauce is by cooking it longer to evaporate some of its liquid. This method will simply whisk the sauce over low heat until it reaches the desired consistency. Adding a cornstarch slurry is another effective way. A cornstarch slurry is simply combining equal parts cornstarch and cold water. Then stir it into the simmering sauce until it thickens. Take note that the sauce also thickens as it cools, so be careful when adding too much thickener.