Midnight Plum Sauce | Looking for a killer plum sauce recipe? Well look no further. We’ve done the research. We’ve done the taste-tasting. And here is what came out of the Chocolate Lab – it’s sweet, tangy and slightly spicy. It’s simple yet sophisticated. It’s freakin’ awesome. Enjoy.
In this recipe, we cook down shallot, pineapple, soy, vinegar, cranberry juice and some other players, to concoct one of our favorite sauces yet. Serve this with duck…or any meat for that matter. You won’t regret it.
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- Black Plums - 4, medium
- Pineapple Chunks - ¼ cup, canned
- Shallots - 2, large
- Ginger - 2 tablespoons, roughly chopped
- Roasted Garlic - 2 teaspoons
- Tomato Paste - 1 tablespoon
- Hoisin - 1 ½ teaspoons
- Soy Sauce - 2 tablespoons
- Apple Cider Vinegar - ⅓ cup
- Cranberry Juice - 2 tablespoons
- Star Anise - 2
- Black Peppercorns - 1 tablespoon
- Brown Sugar - ¼ cup
- Salt - ½ teaspoon
- Saute Pans - 2, medium
- Chinois - or other fine-mesh strainer
- Ramekin - 1
- To start, stand your plums upright and cut the sides off that surround the pit. Then trash the center part that contains the pit. You don’t want that.
- Peel your ginger with a spoon and then roughly chop it (you don’t have to be perfect here, we are going to strain the sauce).
- Peel and slice your shallots too.
- Mix together the soy sauce, cranberry juice and vinegar in the ramekin.
- Get all your other ingredients together. Ok, let’s rock this!
- Put the saute pan over medium heat and let it get hot.
- Toss in the shallot, ginger and a pinch of the salt, and soften for 2 minutes.
- Now stir in the garlic, tomato paste and hoisin, give it all a good stir and saute for 1 more minute.
- Then pour in the ramekin liquids and throw in the pineapple, spices, sugar and the rest of the salt. Raise the heat to medium-high and bring the sauce to a rapid simmer.
- Once it’s simmering away, stir in the plum slices (make sure they’re all snugged in there), and reduce the sauce until it’s nice and thick - about 10 minutes.
- Set another saute pan under the chinois and carefully pour the sauce into the chinois to strain. Press down on all the sauce solids with the back of a spoon to extract as much as possible.
- Once the dripping stops, put the catching saute pan back over low heat and season to taste with any extra sugar and salt. Keep warm until you serve. Well done partner!
* Seasoning to taste is important on this one. Check your sugar and salt levels regularly.
* If you let this sauce cool too much, you run the risk of it getting a little sticky on you, so it's best to make it right before you serve.
* Believe it or not, each ingredient is important in this recipe, so don't skip anything!
If you’ve read this far, then you need to check out Plumcot Sauce Explosion and No-Nona’s Marinara Sauce.
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