Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Chinese Plum Sauce

Posted by Bee & John on January 17, 2012 at 6:05 PM

We have a plum tree in the back yard, beautiful blood plums and the tree did us proud this year!  Until the wind hit - Big Bad Wolf type of wind - so windy for a couple of days!  They as the leftovers started to ripen.... the birds hit.  How they know the instant the fruit ripens I just don't know!!  However we did "rescue" a few plums to use in the kitchen AND leave enough for John to munch - they being his favourite fruit.

I thought a plum sauce would be just the right thing... although I couldn't find one online specifically for the Thermomix so I thought I would try a non thermomix one and convert it.  It was delicious so I did another batch.  It makes a litre at a time.  It certainly got John's tick of yum. and that's my yard arm!

The only thing I might try next year is add a little chilli to give it a bit of a kick, but I suppose it is easy enough to add a little chilli if you are going to use it in a recipe.


Chinese Plum Sauce

Prep Time: 10 mins | Cook Time: 1 hr | Servings: 1litre | Difficulty: Easy




750g halved pitted plums,

250g chopped onions

130g water

10g ginger

1 large clove garlic

140g sugar

120g rice vinegar or cider vinegar 

1/2 tsp ground coriander

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp ground cloves



In thermomix bowl, put in plums, onions, water, ginger and garlic.


Mince for 5 seconds on 6


Scrape down if necessary


Cook on 100oC for 20 minutes, speed 2


blitz for 30 seconds on speed 8


Add in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.


Cook on 100oC, speed 2-3 with simmer basket on top of lid instead of the MC, cook until mixture reaches consistency of applesauce, about 30 minutes.


I blitzed again on speed 8 for 30 seconds but I like a smooth sauce



Source: http://www.canadianliving.com/food/chinese_plum_sauce.php

Categories: Sauces, Easy Specialties, My own Recipes

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Reply Alice Hopwood
12:41 AM on February 19, 2017 
New to Thermie and wanted a Chinese Plum sauce similar to our local Chinese restaurant, this is soo good that I made 3 batches putting into Jars and sealing them to go in Cupboard ready for the Cooler months when we eat Beef in Plum Sauce more....
Thank you for having the blog it has been great.
Reply Kelly
12:56 AM on January 3, 2014 
Hi Bee, I tried your plum sauce and loved it so much I made four batches! The only thing was I found it a little runny so I cooked the first batch a lot longer, and for the next batch I reduced the water to 50ml and then finally for the last batch I used no water and it was perfect. I used a bit less vinegar and a bit more sugar. I guess it just depends on your plums. Ours were small plums from a native plum tree. Instead of the dry spices you listed I just used Chinese five spice and some ground coriander which was what I had, and the flavour was lovely! Thanks so much for the recipe!
Reply Bee & John
11:13 PM on April 10, 2012 
Hi Faye, Welcome!
no I didn't freeze it - I put the hot sauce into small/medium sterilised jars and them sealed them. I then popped the jars into a saucepan with a bit of water in it (enough not to boil dry, not enough to make the jars float) and then boiled the jars for 10-15 minutes. That means they can stay on the pantry shelf indefinitely - but once opened, keep them in the fridge. I have one that lasted in the fridge for over a month before we finished the jar... would it have lasted longer if we hadn't finished it first? Quite probably. Trick is to put them into jars you can use in 4-6 weeks :-) Cheers Bee
Reply Faye
7:29 AM on April 10, 2012 
Did you then freeze this? Did it freeze well? Or will it keep for some time since it made 1Litre?