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 it is also less cloyingly sweet than the store-bought versions.
Ingredients
- 1 teaspoon shallot, finely minced
- 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, to taste
Instructions
- 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 it's a smooth paste.
Makes 1-1/2 cups.
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