I am pretty sure a good plum sauce has the ability to take any meal to the next level. I know – plum sauce isn't anyone's first choice of condiment and I am here today to perhaps convince you that it should be. Why does ketchup get all the cred? Healthy homemade plum sauce is so easy to make, it's incredibly delicious and thanks to the natural sweetness of ripe plums, you don't need to add any sweetener to it.
Given that this is harvest season, at least here in Canada, everyone is hyped up about their tomato sauce making and even ketchup making. And when it comes to stone fruits, peaches get all the hype with all the peach pies and jams. But what about plums? This antioxidant powerhouse never gets its day to shine. Until today!
Way, waaaaaaay back in the day when I would venture into a fast food joint as a rare indulgence (usually while travelling far away overseas), I would always get the chicken nuggets with plum sauce. The plum sauce made it feel like a special treat. Ever since creating my grain-free chicken nugget recipe, whenever we ate them, we always talked about how good it would be to have a plum sauce to go with them.
This recipe has been a long time coming but I wanted to wait until the fruit was in season.
About The Sweetness
The first thing I noticed as I began researching traditional plum sauce recipes was the insane amounts of sugar being used. I decided I would give this one a go without any added sweetener and I found that by the time it was simmered and reduced and puréed, it absolutely wasn't needed. If you're just transitioning away from processed foods, you might want to add a little honey or maple syrup, but I would challenge you to give it a try with just the naturally occurring fruit sugars doing the work.
About the Spice
This sauce does have a bit of a bite which I love. It comes from the ginger and the chilli flakes. If you're sensitive to spice, you may want to reduce the amounts of each or omit the chilli altogether.
Yield: 3 cups
- 6 medium plums
- 2 cloves garlic, minced
- ¼ cup red onion finely chopped
- 1 Tbsp grated fresh ginger
- 2 Tbsp tamari
- 1 tsp chilli flakes
- Sweetener of choice as needed (optional)
- Slice plums in half and discard pits. Cut each half into about 6 chunks.
- Add plums, garlic, onion, ginger, tamari and chili flakes to a medium sauce pan and bring to a simmer uncovered, stirring occasionally.
- Bring to a low simmer and continue to stir every 8 minutes or so to keep from burning the bottom. Continue for 30 minutes or until plums have broken down and sauce begins to thicken.
- Using an immersion blender, or allow to cool and place in your blender or food processor, mix until smooth.
- If using sweetener, add a little at a time and continue blending until you reach desired sweetness.
- Pour into jars and keep in the fridge for up to 6 days, or freezer for future use.