Recipe: Plum Sauce

Rating: 4.5 stars based on 1040 reviews


  • 2 spring onions, finely chopped
  • 4 cloves garlic, minced
  • 1 smalk thumb-sized pieced of ginger, grated
  • 1 tbsp olive oil
  • 250g dark red plums, halved, stoned and cut into small wedges
  • 50g demerara sugar
  • 50ml red wine
  • 1/4 cup soy sauce
  • 200ml beef stock
  • 2 tablespoons sweet chilli sauce


  • Fry the spring onion and garlic in the oil for 5 mins or until softened but not coloured.
  • Add the plums, ginger and sugar, stirring for a few mins until the sugar has dissolved.
  • Add the red wine, soy sauce and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened.
  • Add the chilli sauce and cook until the desired consistency achieved.
  • Keep warm or leave at room temperature for up to a day before reheating to serve.


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