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Suzanne Veverka, a field editor from White Cloud, Michigan, suggests, "This flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick."—Suzanne Veverka, White Cloud, Michigan
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 54 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 14 g carbohydrate, trace fiber, trace protein.
Originally published as Spicy Plum Sauce in Taste of Home August/September 2002, p8
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Reviewed on Jul. 22, 2012 by misscleocat
This plum sauce is excellent. I subed out the pepper flakes for 3 habenero peppers. it did not make it to hot..just put a little tinge down the back of the throut. I would recomment to everyone to try this recipe.
This is excellent! I subed out the pepper flakes for 3 habeneros. It did not make it to hot but just put a twing in the back of the throut. I would recommend to everyone out there to make this sauce as it is delightful.
Reviewed on Sep. 21, 2010 by savanna2
that's peppers, not peepers, sorry, got carried away
I made this sauce with 2 quarts of canned plums. It gave me 6 cups with the juice, thus having me to add 1/4 cup of cornstarch as a thickening agent. I also substituted the pepper flakes for 2 small to medium red hot seeded peppers, and have used 2 habanero peepers per extra hot sauce lovers. The plum sauce is a hit no matter what you add in. We dip our egg rolls in it, and use it a lot for basting shrimp, pork, whatever you want to dip it in. Even on a cream cheese bagel. yum!
Reviewed on Jun. 28, 2010 by Summy
I made this plum sauce last night using plums from our Ornamental Plum tree. The Ornamental plums are SO SOUR!!! So, I am going to add 1/2 cup of sugar to it tonight. I skipped the red pepper flakes for my boyfriend's sake. But, sheesh, this is as close to plum sauce as you can get! My goal is to use this as a marinade and baste for our Chinese Pork Spareribs this week. I think we can do it! If you make this sauce as suggested, I believe it will be PERFECT. I live at 5,000 feet, so the reduction time took about 45 minutes longer, but that's not unexpected. Also, with sweet plums this recipe would be awesome. Our teeny plums are the size of cherries. Oh, and I'm not canning my sauce. I'm using half for the marinade and baste for the ribs, and freezing the rest. We'll use it up quickly, I'm sure! :) Thank you!
Reviewed on Sep. 15, 2008 by his2sparrows
Thank you so much Suzanne,This is the answer to my searching for a plum sauce for chicken, pork & ham dishes. I also I make up a couple of batches to carry us over during the winter.Carol from Abq., NM
Thank you so much Suzanne,
This is the answer to my searching for a plum sauce for chicken, pork & ham dishes. I also I make up a couple of batches to carry us over during the winter.
Carol from Abq., NM
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