Plum Sauce
By Kevin PangPublished on October 19, 2025
Time
30 minutes, plus 15 minutes cooling
Yield
Makes about 1 cup
Ingredients
1 cup apricot preserves or jam ½ cup Chinese white rice vinegar ½ cup water 2 salted pickled plums, pitted and mashed (2 tablespoons)1 (1-inch) piece ginger, sliced thin⅛ teaspoon Sichuan chili flakes
Before You Begin
If pickled plums are unavailable, they can be omitted; add an extra 1 tablespoon vinegar to the sauce mixture before simmering.
Instructions
- Whisk 1 cup apricot preserves or jam, ½ cup Chinese white rice vinegar, and ½ cup water together in small saucepan until combined. Stir in 2 tablespoons pitted and mashed salted pickled plums; 1 (1-inch) piece ginger, sliced thin; and ⅛ teaspoon Sichuan chili flakes. Bring to simmer over medium heat and cook, stirring occasionally, until slightly thickened and sauce coats back of spoon, about 15 minutes. Discard ginger. Let sauce cool to room temperature before serving, about 15 minutes. (Sauce can be refrigerated for up to 1 week; let come to room temperature before serving.)
Time
30 minutes, plus 15 minutes coolingYield
Makes about 1 cupIngredients
1 cup apricot preserves or jam
½ cup Chinese white rice vinegar
½ cup water
2 salted pickled plums, pitted and mashed (2 tablespoons)
1 (1-inch) piece ginger, sliced thin
⅛ teaspoon Sichuan chili flakes
Ingredients
1 cup apricot preserves or jam
½ cup Chinese white rice vinegar
½ cup water
2 salted pickled plums, pitted and mashed (2 tablespoons)
1 (1-inch) piece ginger, sliced thin
⅛ teaspoon Sichuan chili flakes
Ingredients
1 cup apricot preserves or jam
½ cup Chinese white rice vinegar
½ cup water
2 salted pickled plums, pitted and mashed (2 tablespoons)
1 (1-inch) piece ginger, sliced thin
⅛ teaspoon Sichuan chili flakes
Why This Recipe Works
Sour pickled plums offset the sweetness and mellowed the acidity of this sauce.
Before You Begin
If pickled plums are unavailable, they can be omitted; add an extra 1 tablespoon vinegar to the sauce mixture before simmering.
Instructions
- Whisk 1 cup apricot preserves or jam, ½ cup Chinese white rice vinegar, and ½ cup water together in small saucepan until combined. Stir in 2 tablespoons pitted and mashed salted pickled plums; 1 (1-inch) piece ginger, sliced thin; and ⅛ teaspoon Sichuan chili flakes. Bring to simmer over medium heat and cook, stirring occasionally, until slightly thickened and sauce coats back of spoon, about 15 minutes. Discard ginger. Let sauce cool to room temperature before serving, about 15 minutes. (Sauce can be refrigerated for up to 1 week; let come to room temperature before serving.)
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