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Chinese Damson Sauce

A deliciously sweet sour condiment infused with spices and excellent with stir fries.
Prep Time30 mins
Cook Time1 hr
Course: Condiment
Cuisine: Chinese


  • 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


  • 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.


Inspired by Liana Krissoff's Chinese Plum Sauce from Canning For A New Generation