Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chinese Plum Sauce
A sweet-and-tangy spiced plum sauce, perfect for dipping or glazing.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
5 steps- 1
In a large heavy saucepan, combine the plums, onion, water, gingerroot, and garlic. Bring to a boil over medium heat, then cover, reduce the heat to low, and simmer, stirring occasionally, until the plums and onions are very tender, about 30 minutes.
- 2
Press the mixture through a food mill or fine sieve into a clean saucepan, discarding the solids.
- 3
Stir in the sugar, rice vinegar, cider vinegar, salt, cinnamon, cayenne, and cloves.
- 4
Bring to a boil, stirring constantly, then reduce the heat to low and simmer until the sauce reaches the consistency of applesauce, about 45 minutes.
- 5
Ladle the hot sauce into sterilized jars, seal, and process in a boiling water bath for 30 minutes. Makes about 4 cups.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving40
Calories
0 g
Protein
10 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chinese plum sauce is the sweet-tart, jammy dip served with crispy duck, spring rolls, and roast meats in Cantonese cooking, where it is sometimes called duck sauce in North American restaurants. It is built from plums or apricots cooked down with vinegar, sugar, and warm spices into a glossy condiment. The balance of fruit sweetness against sharp vinegar is what makes it cut through fried and fatty foods.
Listahan note
This version simmers fresh or dried plums with vinegar, ginger, and spice into a smooth, pourable sauce that keeps the sweet-sour balance front and center.
Technique cues
- Simmer the fruit until it collapses completely before blending, so the finished sauce is silky rather than chunky.
- Balance the vinegar and sugar by tasting near the end; ripe plums need more acid, tart ones need more sweetness.
- Add the ginger and star anise early so their warmth infuses the whole simmer rather than sitting on top.
Kitchen flow
- Parallel prep
- Set the fruit to simmer while you prep ginger and gather the spices, then blend once it has collapsed.
- Make-ahead
- The sauce keeps for two weeks refrigerated and the flavor rounds out after a day.
- Leftover move
- Brush leftover plum sauce on grilled chicken or pork as a glaze, or stir it into a stir-fry.
- Cleanup rhythm
- Rinse the blender right away with warm water before the sticky sugar sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
plums
fruit base
Purpose: Plums give the sauce its body, deep color, and signature sweet-tart character.
Handling: Pit and chop fresh plums, or soak dried ones until soft.
Adaptation: Apricots or a mix of plum and apricot work and are traditional in some versions.
rice vinegar
acid
Purpose: Vinegar provides the sour edge that balances the fruit and lets the sauce cut grease.
Handling: Add and adjust to taste as the sauce reduces.
Adaptation: Cider vinegar gives a slightly fruitier tang.
brown sugar
sweetener
Purpose: Sugar concentrates the sweetness and helps the sauce reduce to a glossy, jammy texture.
Handling: Dissolve into the simmering fruit.
Adaptation: Honey or maple syrup for a different but pleasant sweetness.
fresh ginger
warm aromatic
Purpose: Ginger gives the sauce its lively, warming backbone.
Handling: Grate or finely mince so it melts into the sauce.
Adaptation: Ground ginger works, using a small amount.
star anise
spice
Purpose: Star anise lends the warm, licorice-like note characteristic of Chinese plum sauce.
Handling: Add a whole pod while simmering and remove before blending.
Adaptation: A pinch of five-spice powder gives a similar warm-spice profile.
Technique notes
- Pushing the blended sauce through a sieve removes any skins for a glossy, restaurant-smooth finish.
- If the sauce is too thin, simmer it a few more minutes uncovered to reduce and thicken.
- A tiny pinch of salt sharpens the sweet and sour balance more than you would expect.
Ingredient swaps
- Gluten-free direction
- The sauce is naturally gluten-free; just confirm your vinegar and any added soy is gluten-free.
- Lower-sugar direction
- Use very ripe fruit and cut the added sugar, leaning on the natural sweetness.
- Weeknight shortcut
- Simmer plum jam with vinegar, ginger, and a pinch of five-spice for a five-minute version.
Serve alongside
- Crispy spring rolls
- Roast duck pancakes
- Pork dumplings
- Sesame chicken
- Jasmine tea
- Lychee soda
- Cold pilsner
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep the cooled sauce in a sterilized jar in the fridge for up to two weeks.
- It thickens when cold, so loosen with a little water if needed.
- It freezes well for up to three months in small portions.
Equipment
- Saucepan
- Blender or immersion blender
- Fine sieve
- Sterilized jar
Make this household-aware
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