Home-made plum sauce
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- Hannah Lewry
- Makes 1 litre
- Easy
- Dairy free Plant-Based wheat and gluten free
- 20 minutes
- 30 minutes
“Whenever I have plums that are past their prime, I make this sauce. It’s a great base for a marinade for ribs, a dipping sauce for duck or pot-stickers, or even as a purée to fold through ice cream.” – Hannah Lwery
Ingredients
- 1 kg Woolworths Flavourburst plums, stoned and roughly chopped
- 100 g water
- 2 T sugar
- a pinch salt
Cooking Instructions
1 Place all the ingredients into a saucepan and bring to the boil, stirring. Cook until soft and saucy in consistency.
2 Once cooked, cool, then blend until smooth.
3 Store in an airtight jar in the fridge for up to one week or freeze. Use in recipes such as the Lebanese-style pomegranate-and- plum chicken.
Find more stone fruit recipes here.
Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen
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