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Plum Sauce Recipe

A Chinese-inspired recipe for roasted Plum Sauce infused made with fresh plums, garlic, shallots, ginger and five-spice to use on chicken, pork or lamb.

4.8 from 151 votes
45 mins
Total Time
2
cups
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Plum Sauce

How to Make the Best Plum Sauce

This roasted plum sauce is a revelation for anyone who loves the sweet-savory complexity of Chinese cuisine. Unlike the sticky, overly sweet plum sauce you might find at takeout restaurants, this homemade version has genuine depth—roasted garlic and shallots provide a mellow, caramelized base while fresh ginger and five-spice powder add warmth and intrigue.

The secret to this sauce is roasting the plums and aromatics at high heat. This concentrates their natural sugars and creates those irresistible browned bits that add incredible flavor when blended into the final sauce. The result is silky smooth with a beautiful deep color that looks as impressive as it tastes.

Use this versatile sauce as a glaze for grilled pork chops, a dipping sauce for spring rolls, or drizzled over roasted chicken thighs. It’s also wonderful brushed onto lamb before the final minutes of roasting. Make a double batch while plums are in season—the sauce freezes beautifully and you’ll be glad to have it on hand.

Plum Sauce

Plum Sauce

A Chinese-inspired recipe for roasted Plum Sauce infused made with fresh plums, garlic, shallots, ginger and five-spice to use on chicken, pork or lamb.

4.8 from 151 votes
CourseSauce
CuisineChinese
Keywordchinese plum sauce, plum sauce recipe, roasted plum sauce, plum ginger sauce, how to make plum sauce
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings2 cups
Calories103kcal
AuthorRare Ivy
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Ingredients

For Roasting

For the Sauce

Instructions

Roast the Vegetables

  1. Preheat oven to 450°F.
  2. Slice the shallots or onion and plums and place in a 9x13 inch baking dish or edged sheet-pan. Add the whole garlic cloves and slices of ginger and drizzle with oil generously to coat. Toss well and place in the hot oven.
  3. Check at 15 minutes, toss, lowering the heat to 400°F. Roast 10-15 more minutes, until onions and garlic are tender.

Blend the Sauce

  1. Scrape the plums, shallots, garlic (and optional chilies) and all the juices and browned bits from the pan into a blender. Add the soy sauce, five-spice, and pepper. Blend until silky smooth.
  2. Add a little water to loosen the sauce, 2 to 4 tablespoons or more. Blend again.
  3. Add honey and vinegar to taste. If your sauce is too sweet, add more vinegar. If too tangy, add honey. If too salty, add more water. For more five-spice flavor, add another 1/4 teaspoon.

Serve and Store

  1. Place the Roasted Plum Sauce in a saucepan and gently warm over low heat until ready to serve. Serve with pork, 5-Spice Chicken, tofu, or lamb.
  2. Let cool, then place in a mason jar with at least an inch of headroom for expansion. Tighten the lid and freeze.

Notes

  • Use red-fleshed plums that are soft and juicy for the best flavor and color.
  • Start with less chili and add more to taste—the heat can build quickly.
  • The sauce can be frozen for up to 3 months.
  • For a gluten-free version, use liquid aminos instead of soy sauce.
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