Spicy Plum Sauce Recipe
Spicy Plum Sauce Recipe photo by Taste of Home

Spicy Plum Sauce Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1-1/2 hours Process: 15 min.
MAKES:72 servings
TOTAL TIME: Prep: 1-1/2 hours Process: 15 min.
MAKES: 72 servings

Ingredients

  • 4 pounds fresh plums, pitted and quartered
  • 1 small onion, quartered
  • 1 garlic clove, peeled
  • 3-1/2 cups sugar
  • 2 cups cider vinegar
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cloves

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.

Directions

  1. In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer for 60-90 minutes or until reduced by a third.
  2. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 half-pints.
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.
Originally published as Spicy Plum Sauce in Taste of Home August/September 2002, p8

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.

Reviews for Spicy Plum Sauce

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 16, 2014

Ended up with 3 500ml jars after getting it nice and thick. Good taste! Used yellow plums and finished a nice dark colour, will make again!

MY REVIEW
Reviewed Jul. 22, 2012

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.

MY REVIEW
Reviewed Jul. 22, 2012

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.

MY REVIEW
Reviewed Sep. 21, 2010

that's peppers, not peepers, sorry, got carried away

MY REVIEW
Reviewed Sep. 21, 2010

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!

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