Easy Homemade Plum Sauce

I'd never thought of making plum sauce with dried plums (duh). Turns out it's that rich plum puree that gives this iconic Chinese sauce its signature taste. This one has a bit of zing from the orange juice and shallot, and is less cloyingly sweet than the store-bought versions.

1 teaspoon finely minced shallot
1 scant cup dried plums (pitted)
1/2 cup water
2 tablespoons rice vinegar
2 tablespoons brown sugar
1/4 cup orange juice
sea salt

Pulse the shallot, plums and water to a paste in a food processor. Add vinegar, brown sugar, orange juice and salt and continue to pulse until a smooth paste.

Makes 1-1/2 cups

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Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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