Chinese Plum Sauce
Chinese Plum Sauce - Fiery yet sweet - a perfect treat for the taste buds
Healthy, because
Even smarter
Nutritional values
Chillies, ginger and pepper promote digestion, stimulate the circulation and strengthen our immune system. And of course they provide the right spice!
With this sauce, you always have something in the house that goes very well with low-fat wok dishes or grilled meat.
(Percentage of daily recommendation)
| Calorie | 26 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 52 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 36 ozs Plum
- 1 pc ginger
- 1 Star anise
- 5 Tbsps Rice vinegar
- 1 dried chili pepper
- 1 tsp ground cinnamon
- 3 generous pinches ground cloves
- ½ tsp peppers
- 2 generous pinches ground allspice
- 6 ozs jam sugar (3:1 ratio)
- salt
Kitchen utensils
Preparation steps
Rinse jars (each 14 ounces) and their matching lids with boiling water and leave upside down to dry on a kitchen towel.
Rinse plums, wipe dry, halve and remove pits. Cut plums into small pieces.
Peel and finely dice the ginger root. Break star anise into 2 pieces.
In a pot, combine plums and ginger with the remaining ingredients and 1/3 cup water. Mix thoroughly to combine.
Stirring constantly, bring mixture to a boil and continue to cook for 4 minutes.
Strain mixture through a sieve into a second pot, pressing on solids to remove as much liquid as possible.
Bring sauce to a boil and season with a pinch of salt. Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions.
