I have an idea for dinner tonight that needed a dipping sauce. I considered using sweet chili sauce but Ford has never developed a love of it plain. (He is fine with it in recipes, like in my favorite peanut noodles though.) Apparently none of the grocery stores in town had plum sauce for sale which was a big “huh” as they carry pretty in-depth on everything else in their “ethnic” section. Not having the time to drive 25 miles round trip to the nearest Asian mega-mart I simply made up a batch. Having said that I was fortunate that the local Safeway carries large jars of plum preserves. Not all stores carry this jam, but look around – I paid $2 for an 18-ounce jar. A bargain when a jar/bottle of plum sauce can be up to $6. Make sure you process the cooled sauce at the end through a fines mesh strainer, it gives a lovely smooth texture. And PS: If you like spicier, double the red pepper flakes.
- 1 cup plum preserves (jam) (about ¾ of an 18-ounce jar)
- 2 Tbsp vinegar (used plain rice, white also works)
- 1 Tbsp brown sugar, packed
- 1 Tbsp dried diced onion
- 1 Tbsp dried sliced garlic
- ½ tsp red pepper flakes
- ½ tsp ground ginger
In a heavy saucepan over medium heat combine all the ingredients, bring to a boil, stirring often. Once it boils take off the heat and let cool down.
Taking a fine mesh strainer add the cooled sauce to it and gently press through with a spatula. Scrap the bottom side to get all the sauce, discard the leftover solids.
Let chill for a couple of hours and store in the refrigerator tightly covered.
Use as a dipping sauce for spring rolls. Makes about 1 cup.