Just two natural ingredients and you can have a delicious and versatile sauce that can be used to enhance sweet snacks, breakfasts, and desserts. This sauce requires only plums and sugar in its preparation. Since we are eating skinny, we’ll use far less sugar than traditional fruit sauces and jams. Because of its lack of sugar, this sauce does not have a long shelf life. We recommend storing it in the refrigerator for a week in a sterile container. Spread it on your bread, or drizzle it on yogurt, low-fat ice cream, or pancakes!
While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Asian plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls. Credits: Asian Plum Sauce | Love and Olive Oil
Yields: 8 servings | Serving Size: 1/4 cup plum sauce | Calories: 30 | Previous Points: 0 | Points Plus: 1 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 0 mg | Carbohydrates: 8 g | Dietary Fiber: 1 g | Sugars: 7 g | Protein: 0 g |
- 8 ripe plums, seeded and coarsely chopped
- 3 tablespoons coconut palm sugar or turbinado
Over low – moderate heat, cook the plums and sugar together until it begins to boil and slimmer until it thickens.
Keep in the fridge up to one week.
There is nothing better than bringing out your own bottled sauce at the table and being able to state “this is a sauce I made with last years plums that fell off the tree…” hmmm…yes that would be nice, however, it’s not quite the case with this sauce.
These plums were bought for a photo shoot, the leftovers frozen and they were imported!!! (For magazine work we usually shoot in advance of the season, due to to publishing deadlines, so it’s quite often hard to use locally grown produce – I know it seems wrong, but that’s just how it is). So I had them in the freezer, all forgotten about – which is a major problem in my kitchen, what I can’t see doesn’t get used. Credits: Easy Plum Sauce | FoodOpera
The fellowship of plums, wine and sugar is a dark alchemy. Remove the pit, boil them with a touch of sugar and a splash of red wine and it will cast its magic spell over your lips with the blood-red allure from its cauldron. The inside of the plums assume the same deep reddish purple hue as their beautiful skins and they take on a more viscous texture that combines perfectly with the duck. Charged with the tenor of Halloween spirit, I made extra so I could put this marvelous sweet, tart, blood red sauce on everything I eat. Last night I just took the spoon to the jar and ate it on its own. Credits: Seared Duck Breast with Plum Sauce | What’s Cooking
Watch this video – “Home Canned Plum Sauce”:
Image by Paul Watson via Flickr