Plum Sauce

Sauces / Marinades


500gm plums -halved and stoned -I use a mix of plums sweet and tart (Earnscluegh)

150ml rice wine vinegar 

1 onion cut -roughly 

2-3 cloves garlic -cut (Te Mahanga) 

1 Tbsp seeded mustard

60gm muscovado sugar  

4-5 Tbsp maple syrup

2 Tbsp dark soy sauce 

1 tsp Chinese five spice 

 ½ tsp ground cloves

2 Tbsp green peppercorns  


Use a large heavy based pot, mix mustard and vinegar until blended. Add the rest of the ingredients except the sugar and maple syrup. Cook for 10 -15 minutes until pulpy. Remove from heat and puree with a stick blender and add the sugar and maple syrup. Return to the heat and bring to the boil, stirring at all times, then reduce the heat and simmer uncovered for 25 minutes. Stir occasionally until thick and rich. Taste and season as needed. Don’t over season as the flavours will enhance with age.

Have your jars and lids ready to go, an easy way for sterilizing is to put your jars in the oven and lids in a pot of boiling water. Have them hot and ready for sauce, using a funnel, fill the bottles and place lids on tight. Let cool then label, store in a cool dark place.  


Recipe by: Amy Dougherty


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