Chinese Damson Sauce
A deliciously sweet sour condiment infused with spices and excellent with stir fries.
Ingredients
- 1 kg damsons
- 150 g pitted prunes
- 1 onion chopped
- 2 cloves garlic chopped
- 1 inch fresh ginger peeled and diced
- 225 g soft light brown sugar
- 120 ml rice vinegar
- 2 tablespoons coconut aminos
- 1 teaspoon ground cinnamon
- 1 star anise
- ¼ teaspoon whole black peppercorns
- ½ teaspoon fennel seeds
- ½ teaspoon chilli flakes
- ¼ teaspoon schezuan pepper
- 1 teaspoon salt
Instructions
- Place the damsons in a large preserving pan and cook them for about 10 minutes with 100ml water, until they are soft and the stones popping out.
- The easiest way to remove the stones is to strain the damsons, spread the pulp out on a large plate then pick through all the pulp carefully with food grade gloves to remove each stone. Place the de-stoned pulp and the damson juice back into the preserving pan.
- Add all the rest of the ingredients and bring to a boil. Turn the heat down and simmer for 30 minutes.
- Pour everything into a blender and blitz until smooth.
- Pour the sauce back into the preserving pan, taste for seasoning and bring back to a gentle boil.
- Remove from the heat and decant into sterilised jars.
Notes
Inspired by Liana Krissoff's Chinese Plum Sauce from Canning For A New Generation