Chinese Plum Sauce

RECIPE: Spicy Chinese Plum Sauce

Plums also make the best braai marinade for sticky ribs. Food writer Karen Hart’s spicy Chinese plum sauce will add extra zing to your braai ribs, or use it to baste a pork joint or chops for extra flavour.

Recipe By Karen Hart

Makes 1 litre


2kg ripe plums
5-6 medium sized onions, chopped
Cloves from 1 head of garlic, peeled and chopped
20cm fresh ginger, peeled and chopped
1 cup soy sauce
4 cups apple cider vinegar
4 red chillies, deseeded and chopped
5 cups brown sugar
6 star anise, ground


  1. Cut the plums in half and remove the stones.
  2. Put all the ingredients, except the sugar and star anise in a large saucepan or preserving pan.
  3. Bring to the boil, cover and simmer for 20 minutes or until or the ingredients are very soft. Pass the ingredients through a mouli or course sieve and return to the cleaned saucepan or preserving pan.
  4. Add the sugar and star anise and bring back to the boil, stirring frequently to ensure that the sugar dissolves.
  5. Simmer for an hour until the mixture is thick and creamy.
  6. Pour the sauce into sterilised bottles and seal with vinegar-proof lids.

Feel inspired by following @juicydelicioussa on Instagram or visit for more tempting stone fruit recipes.