Wild Plum Sauce

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Wild Plum Sauce
55 min.
4
104kcal

Suggestions


Discover the delightful flavors of nature with this Wild Plum Sauce, a vibrant and versatile addition to your culinary repertoire. Perfect for those who embrace a vegetarian, vegan, gluten-free, and dairy-free lifestyle, this sauce is not only healthy but also bursting with the rich, tangy sweetness of wild plums. Whether you're looking to elevate your grilled vegetables, enhance a savory dish, or simply add a unique twist to your favorite recipes, this sauce is sure to impress.

With a preparation time of just 55 minutes, you can create a delicious homemade sauce that serves four people, making it ideal for family gatherings or intimate dinners. The combination of fresh ginger, garlic, and a hint of cayenne pepper adds a delightful kick, while the natural sweetness of the plums balances the flavors beautifully. Plus, the recipe allows for customization—adjust the sweetness or acidity to suit your palate by adding sugar or vinegar as needed.

Not only is this Wild Plum Sauce a feast for the taste buds, but it also offers a low-calorie option at just 104 kcal per serving. So, gather your ingredients and embark on a culinary adventure that celebrates the essence of wild plums. Your taste buds will thank you!

Ingredients

  • 0.1 tsp ground pepper (use less if you like)
  • tablespoon ginger fresh minced
  • cloves garlic minced
  • 0.3 teaspoon onion salt 
  • pound plums wild whole pitted (or regular plums)
  • tsp soya sauce to taste (or salt )
  • servings sugar 

Equipment

  • bowl
  • sauce pan
  • colander
  • cheesecloth

Directions

  1. Place in a saucepan and add water just to barely cover them. Bring to a boil, reduce heat, and simmer until skins have burst and plums are soft, about 20-30 minutes.
  2. Remove from heat and allow to cool for a few minutes.
  3. Place a colander over a bowl.
  4. Put the plums in the colander and press with the back of a spoon to squeeze out the juice. (You could also do this in a cheesecloth bag.) Allow the plums to drain until all juice is removed.
  5. Heat a saucepan over medium-high heat.
  6. Saute the minced garlic and ginger in a tablespoon of water for 2 minutes, adding more water if needed to prevent sticking.
  7. Add the plum juice and the remaining ingredients. Bring to a low boil and simmer until mixture reduces and thickens by almost half. (It took mine about 15 minutes.) Taste to see if any sauce is sweet or sour enough; if not add sweetener or vinegar to taste.

Nutrition Facts

Calories104kcal
Protein4.04%
Fat3.14%
Carbs92.82%

Properties

Glycemic Index
50.19
Glycemic Load
13.03
Inflammation Score
-4
Nutrition Score
3.3469564966533%

Flavonoids

Cyanidin
6.38mg
Peonidin
0.35mg
Catechin
3.28mg
Epigallocatechin
0.27mg
Epicatechin
3.63mg
Epicatechin 3-gallate
0.86mg
Epigallocatechin 3-gallate
0.45mg
Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
1.06mg
Gallocatechin
0.1mg

Nutrients percent of daily need

Calories:104.19kcal
5.21%
Fat:0.39g
0.6%
Saturated Fat:0.03g
0.17%
Carbohydrates:26.05g
8.68%
Net Carbohydrates:24.35g
8.86%
Sugar:23.31g
25.9%
Cholesterol:0mg
0%
Sodium:229.88mg
9.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.13g
2.27%
Vitamin C:11.61mg
14.07%
Vitamin A:414.83IU
8.3%
Vitamin K:7.34µg
6.99%
Fiber:1.7g
6.79%
Potassium:198.9mg
5.68%
Manganese:0.11mg
5.5%
Copper:0.08mg
3.93%
Vitamin B6:0.07mg
3.4%
Vitamin B3:0.57mg
2.83%
Vitamin B1:0.04mg
2.52%
Magnesium:9.94mg
2.49%
Phosphorus:24.3mg
2.43%
Vitamin B2:0.04mg
2.21%
Vitamin E:0.32mg
2.12%
Vitamin B5:0.18mg
1.76%
Iron:0.29mg
1.6%
Folate:6.26µg
1.56%
Calcium:11.75mg
1.17%
Zinc:0.15mg
1.03%