Chinese Plum Sauce Recipe

Add the plums, onion, water, ginger, and garlic to a medium saucepan. Stir in the sugar and both vinegars.

Set the pot over medium heat and bring it up to a boil. Once bubbling, reduce to a gentle simmer.

Mix in the salt, cinnamon, cayenne, and cloves. Give it a quick stir so the spices disperse evenly.

Let it simmer for about 1 hour 45 minutes, with the lid slightly ajar. Stir occasionally so it doesn’t stick.

When the fruit is very soft and the sauce has thickened, it’s ready. For a thicker sauce, simmer 5–10 minutes more.

Blend carefully, or press through a fine sieve for a silky texture. Work cautiously while it’s hot.

Let the sauce cool to room temperature, then transfer to a jar. It will thicken a bit more as it chills.