This easy plum sauce is a homemade version of the sweet and tangy sauce you know from the takeaway, and it comes together in one pan. Ripe plums, a little sugar, vinegar and warm spices cook down into a glossy sauce with a good balance of sweet and sharp.
It is a versatile one to have in the fridge. Spoon it over roast duck, grilled chicken or pork chops, or use it as a dip for spring rolls. It is also lovely alongside noodle dishes like my Wuhan Hot Dry Noodles.
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Pin itWhat Meats Can You Use This Plum Sauce For?
“This homemade plum sauce is incredibly versatile and pairs wonderfully with a variety of meats! Its sweet and tangy flavour complements everything from poultry to pork, adding a delicious twist to your favourite dishes. Here are some of the best meats and cuts to enjoy with this easy plum sauce recipe:
- Duck: My personal favourite! As you can see in the photo, the rich, succulent taste of duck breast or roasted duck legs is perfectly balanced by the sweet and tangy notes of this plum sauce.
- Turkey: Perfect for turkey dishes, too! Drizzle it over roasted turkey breast, or use it as a dipping sauce for turkey skewers or meatballs to bring a fruity twist to your meals.
- Pork: This sauce is perfect for pork, enhancing its natural sweetness. Try it with pork tenderloin, juicy pork chops, or a slow-cooked pork shoulder for an easy but impressive meal.
- Chicken: Use this sauce to lift your chicken recipes! It pairs wonderfully with grilled chicken thighs, roasted chicken, or pan-seared chicken breasts, adding a burst of flavour to any dish.
- Lamb: The fruity richness of this plum sauce makes it a great choice for lamb. Serve it with lamb chops, roasted leg of lamb, or a slow-cooked lamb shank for a flavourful gourmet experience.
Pin itDifferent Types of Plums for Your Plum Sauce
Choosing the right plums can make all the difference in your sauce! Here are some popular types and how they can impact the flavour:
- Greengage Plums: Sweet with a hint of tartness, soft and juicy. Creates a delicate, sweet sauce, perfect for lamb or chicken.
- Black Plums: Sweet with slightly tart skin, juicy texture. Great for a sweet, rich sauce to pair with pork or chicken.
- Red Plums: Sweet flesh with tart skin, balanced flavour. Adds a tangy kick, perfect for duck or lamb dishes.
- Yellow Plums (Mirabelle): Very sweet with a honey-like taste, firm texture. Ideal for a sweeter sauce, great with poultry or as a dessert topping.
- Damson Plums: Tart and slightly bitter, firm flesh. Best for a tangier, complex sauce that complements richer meats like duck or pork.
- Santa Rosa Plums: Balanced sweet and tart flavour, juicy flesh. Versatile for any meat; an all-around great choice.
How to Make Slow-Cooked Duck Legs to Pair with Plum Sauce
Slow-cooked duck legs are a perfect match for my plum sauce. Simply brown the duck legs and vegetables, then transfer them to your slow cooker with herbs, spices, and stock. Cook on high for 3 hours until the meat is tender and flavourful. The rich, savoury duck pairs beautifully with the tangy sweetness of the plum sauce.
Recipe Card for Plum Sauce
Easy Plum Sauce Recipe
Ingredients:
- 15 ml olive oil
- 1 shallot - finely chopped
- 40 g brown sugar
- 2 ripe plums - seeds removed and cut into wedges
- 1 apricot - seed removed and cut into wedges
- 300 ml thick beef stock - or gravy
- 30 ml mirin
- 30 ml red wine vinegar
- 2 star anise
- 3 slices of orange
Instructions:
- Heat 15 ml of olive oil in a saucepan over medium heat. Add the finely chopped shallot and sauté for about 5 minutes until it becomes soft and translucent.
- Add the brown sugar to the pan and stir until it begins to dissolve. Add the plum and apricot wedges and continue stirring until the sugar is fully melted and coats the fruit pieces.
- Pour in the beef stock, mirin, and red wine vinegar. Add the star anise and orange slices to the pan. Stir well to combine all the ingredients.
- Lower the heat to medium-low and simmer the sauce for about 15 minutes, stirring occasionally. Allow it to thicken and for the flavors to meld together. If you prefer a thicker consistency, continue to simmer for a few more minutes until it reaches your desired thickness. Alternatively, you can blend the sauce briefly after removing the star anise for a smoother texture.
- Once the sauce is cooked, you can remove the star anise and orange slices if you prefer a more refined texture. Alternatively, you can leave them in for added flavor and a rustic presentation.
- Before serving, taste the sauce and adjust the seasoning if necessary. You may wish to add more vinegar for acidity, a pinch of sugar for sweetness, or a little salt for balance.
- Once the sauce has the right consistency and flavor balance, remove it from the heat. Set it aside to cool or reheat later as needed. Serve warm with your favorite dishes.
Nutrition:
What to Serve With Plum Sauce
This sweet-and-tangy sauce loves anything crispy. It is my go-to dip for crispy seafood spring rolls, egg rolls, wontons and dumplings, and it doubles as a glaze brushed over roast duck, pork belly or chicken. Stir a spoonful through a stir-fry or noodles, spoon it onto a cheese board, or serve it warm alongside crispy tofu - it works hot or cold.
FAQ for Plum Sauce
What is plum sauce used for?
A sweet-and-sour Chinese-style sauce, great as a dip for spring rolls, with duck or pork, and as a glaze.
What plums work best?
Ripe, slightly tart plums. Any variety works - taste and balance the sweetness with vinegar and sugar.
How long does homemade plum sauce keep?
In a sterilised jar in the fridge, about 3-4 weeks. It also freezes well.
Can I make it less sweet?
Yes - adjust the sugar and add a little more vinegar, or a pinch of five-spice for balance.
Can you can plum sauce to make it shelf-stable?
Yes, but only with a properly acidified, tested canning recipe. Plum sauce is water-bath canned - jars covered by at least an inch of water, usually processed for about 20 minutes with the right headspace and adjusted for your altitude - and it relies on enough vinegar to stay safe at room temperature. Do not simply pour a fridge batch into jars or cut back the vinegar; follow a lab-tested recipe (Ball, Bernardin or a university extension). Sealed properly it keeps about a year in a cool, dark cupboard; refrigerate once opened.
Can I use frozen or under-ripe plums?
Both work. Thaw frozen plums first and expect extra juice, so simmer a little longer to reduce and hold back some of the sugar. Under-ripe, tart plums are actually great here - they bring a lovely tang - and cooking them down with sugar softens the sharpness. Taste as you go and balance the sweetness at the end.
How do you thicken or thin plum sauce?
To thicken, simmer it uncovered for longer to reduce, mash in an extra plum, or stir in a small cornstarch slurry (about 1 tsp cornstarch to 1 tbsp water) and cook briefly until glossy. Remember it firms up as it cools, so stop while it is still a touch loose. To thin it back down, whisk in a splash of water, rice vinegar or a little soy sauce until it pours the way you want.
Is plum sauce the same as hoisin or duck sauce?
Not quite. Plum sauce is fruit-based, sweet-and-sour and jammy. Hoisin is a different thing altogether - dark, salty and savoury, made from fermented soybeans - so it is not a straight swap. “Duck sauce”, though, is basically the same family as plum sauce: a sweet fruit dip served with duck and takeaway favourites.
Do I need to peel the plums first?
No - leave the skins on. As the sauce simmers, the skins soften and all but dissolve, and they add colour and a little natural pectin that helps it thicken. If you blend the sauce at the end you will not notice them at all. Only bother straining if you want an ultra-smooth, jelly-like finish.
Why is my plum sauce less sweet than the shop-bought jar?
Because it is the real thing. Homemade fresh-plum sauce is meant to be tangy and savoury, while the bright jarred “plum sauce” or “duck sauce” is usually loaded with extra sugar (and often thickened with apricot or pumpkin), so it tastes much sweeter and smoother. If yours seems sharp, let it rest a day in the fridge - the flavour mellows and deepens overnight - and stir in a little more sugar at the end until it is balanced to your taste.
Pin itA Few Words from the Chef
I hope you enjoy making this easy plum sauce as much as I do! It’s a versatile way to add flavour to any meal, from cozy dinners to special occasions. If you try this recipe, I’d love to hear how it turns out! Share your thoughts or any creative twists in the comments below. And don’t forget to share the recipe with friends who love a delicious sauce. Happy cooking!
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