Homemade Plum Sauce

Free Range Chicken Breast with Plum Sauce, served with Organic Zucchini and Fennel

Oops!  I made a mistake last week and bought too many organic plums.  I thought they would be a hot commodity in my home, but instead they ended up getting mushy.   I could not bring myself to throw them out, but had to do something before the fruit flies arrived!  The plums were too soft to bake with, so I decided I would make a plum sauce.  Mind you, I’ve never made plum sauce, and while normal people would search for recipes I decided to wing it! 
Plum sauce is the dark thick sauce served in Chinese Restaurants with Moo Shu Pork that has a sweet and tangy flavor.  While it has been many years since I have had Moo Shu Pork, I thought I could recreate the recipe from memory.  You might be asking why not just drive to the grocery store and buy a bottle of Plum Sauce?  The reason is two fold:  First; I would not be able to use up my overripe plums, Second; grocery store sauces, marinades, and salad dressings are best left on the grocery store shelves when you are Gluten Sensitive or have Celiac Disease.  Plum sauce, like most sauces, dressings, and marinades typically contain wheat starch, modified food starch, xanthan gum, “natural flavors”, cheap rancid fats, and high fructose corn syrup.  I figured that while my plum sauce may not be authentic, it would certainly be healthier for my family. 
Out came the Cuisinart, although I think I could have used my blender because my plums were truly overripe.  I then gently washed and dried approximately 2 pounds of plums.  I cut the plums away from the stone, trying in vain to cut them into 4 pieces, no luck, it was a mushy mess.  I gave up and put the 2 pieces of plum (sans stones) into the Cuisinart and added the following spices:
1 clove fresh garlic (minced)
½ teaspoon crushed red pepper
2 teaspoons organic ground ginger
1 teaspoon organic ground cinnamon
2 teaspoons organic ground cloves
¼ cup apple cider vinegar
Turn on the Cuisinart and mix the plums and spices until they are well combined.
Pour the mixture into a medium size sauce pan and bring it to a boil over medium heat.
Reduce the heat to simmer and add:
¼ Cup Tamari Sauce
¼ Cup Raw Honey
Stir until well combined and continue to simmer over low heat until the sauce has reduced.  This will take approximately 30 minutes.
Stir frequently (every couple of minutes) to prevent the sauce from scorching the bottom of the pan.
When the sauce has thickened, remove from heat and adjust your seasonings if needed.

Be creative, I served my sauce on chicken, but I think it would be a wonderful addition to salmon as well. 


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