Vickys Oriental Plum Sauce

• 1360 grams plums, pitted and diced (3 pounds)
• 200 grams soft brown sugar
• 1 small onion, chopped
• 4 clove garlic, finely chopped
• 15 grams of fresh ginger, weighed then grated
• 1/2 tsp dried chilli flakes
• 480 ml water
• 30 ml soy sauce, see my link below for my soy-free recipe
• 30 ml teriyaki sauce, see below for my free-from recipe
• 1 juice of 1 whole lemon
• 1 tbsp cornflour/ cornstarch mixed with 1 tablespoon water

1. Put all of the ingredients apart from the cornstarch slurry into a large pan.
2. Bring to the boil then turn down to a simmer for 30 minutes
3. Meanwhile you'll need to sterilise some jars.
4. To do so wash them in hot soapy water, rinse well then put them in the oven at gas 1 / 140C / 275F until your sauce is done.
5. This recipe makes enough to fill around 4 x 454g (1 pound) jars
6. Put the contents of the pan through a blender and puree smooth.
7. Take out a spoonful and let cool a little then taste to see at this point if you need to adjust the flavour to taste
8. Return to the pan, mix in the cornstarch slurry and simmer for 3 minutes until thickened and the starch taste is cooked out
9. Pour into the hot, sterilised jars (fill just 5mm from the top) and seal.
10. Put the jars on a wire rack to cool then store in a dark place
11. Serve as a dipping sauce or accompaniement to duck, chicken, pork, spring rolls etc
12. The colour of the finished sauce will depend on the variety of plums you use

brown sugar, onion, clove garlic, ginger, chilli flakes, water, soy sauce, teriyaki sauce, lemon, water

Taken from cookpad.com/us/recipes/347670-vickys-oriental-plum-sauce (may not work)