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Chinese Plum Sauce


Serve this with egg rolls or brush it over chicken and ribs on the grill.


  • 8 cups plums, pitted, halved (3 pounds/1.5 kg)
  • 1 cup onion, chopped
  • 1 cup water
  • 1 teaspoon gingerroot, minced
  • 1 clove garlic, minced
  • 3/4 cup granulated sugar
  • 1/2 cup rice vinegar or 1/2 cup cider vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cloves


  1. In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
  2. Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
  3. Fill and seal jars; process in boiling water bath for 30 minutes.

Yield: about 4 cups

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