I was gifted a giant bag of plums last week, and with perfect timing. I have been wanting to make Chinese Duck Sauce for some time.
The recipe calls for a mixture of apples, pears, and plums. Seeing as how I had so many of them, I decided to make this sauce solely with plums.
I chopped them up and added water, apple cider vinegar, brown sugar, salt, and ground dry mustard to the pan.
The sauce cooked down for about 40 minutes and turned the most gorgeous shade of deep purple.
I am storing the sauce in a mason jar in the refrigerator. It will pair nicely with spicy dishes!