Plum & Chilli Sauce
- 10-12 destoned red plums
- 5 tbsp sugar
- 2 pinches five-spice
- 2 tbsp soy sauce
- 1/2 tsp chilli powder
- splash of water
- orange zest
Autumn is one of our favourite times for cooking. We have some of the best fresh fruit varieties at our fingertips, and plenty of flavours to experiment with.
This season gifts plums in abundance. And, what better way to tart up a meal than with spicy plum sauce! It’s one of those condiments that just tastes best homemade – dish it up with a roast, serve it with a cheese platter or smear it on a pork sandwich. This sauce is as versatile as it is delicious.
Step 1: Place the plums into a saucepan along with the sugar, five-spice, soy sauce, chilli powder and water.
Step 2: Bring to the boil, then reduce to simmer until you get a nice shiny pulp (approx. 40 minutes). Remember to keep stirring it regularly.
Step 3: At this stage, you can remove from heat and remove the plum skins – personally, we like to leave them in.
Step 4: Add the orange zest – it’s especially good if you are serving this with crispy Peking duck.
Step 5: Cool before serving and taste to check the seasoning.
Step 6: Spoon into sterilised jars and seal.
Step 7: Jars will keep in the fridge for up to four weeks.