Traditional recipes

Asian Plum Spritzer

Asian Plum Spritzer

Ingredients

  • 2 Ounces gin, preferably Bulldog Gin
  • 1 Ounce plum wine
  • 1/2 Ounce yellow chartreuse
  • 3 Ounces prosecco
  • Fresh thyme, to garnish
  • Fresh plum slices, to garnish

Directions

Place a large sphere ice cube in a white wine glass. Pour in the gin, plum wine, yellow chartreuse, and gently stir together with a bar spoon. Top with 3 ounces prosecco and garnish with plum slices and fresh thyme.

Nutritional Facts

Servings1

Calories Per Serving286

Sugar6gN/A

Carbs8g3%

Vitamin K0.3µg0.4%

Calcium10mg1%

Folate (food)1µgN/A

Folate equivalent (total)1µgN/A

Iron0.3mg1.9%

Magnesium12mg3%

Niacin (B3)0.2mg0.8%

Phosphorus22mg3%

Potassium93mg3%

Sodium8mgN/A

Zinc0.1mg1%

Have a question about the nutrition data? Let us know.

Tags


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Chinese-Style Plum Sauce

You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off?

Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you forgot the sugar?

That’s baker’s instinct (of course, a baker with REAL instinct probably wouldn’t have forgotten the sugar to begin with, but that’s beside the point…)

Well, apparently there is a canner’s instinct too, which I discovered a few weekends ago when I hit the Damson jackpot.

Despite the fact that we live a mere 1/4 mile away from Nashville’s largest farmers’ market, we often choose to be lazy bums on Saturday morning rather than take advantage of all the market has to offer. We’ll wander down there every few weeks though, and load up on tomatoes and grass-fed beef and whatever vegetation happens to be in season.

We hadn’t been in a few weeks, for various reasons, but I convinced a reluctant Taylor to take a trip there this past weekend. We didn’t need anything in particular, I just felt a twinge of something that told me we needed to go.

And sure enough, there they were.

Damson plums. The little-known damsels of the stone-fruit world. Elusive, with a super short season, they’ll show up at the market for a week or two before they disappear for another year.

See? Canner’s instinct. That twinge I felt must have been the Damsons calling me from afar. It was meant to be.

While I typically make jam (Damsons make some of my favorite jam), this year I went in a slightly different direction and turned them into a sweet and savory Chinese-style plum sauce. Cooked low and slow for over an hour with a flavorful mix of ingredients, this homemade plum sauce is a definite winner in my mind. I can just imagine it slathered on a gorgeous duck breast, or thinned with a bit of soy sauce and rice vinegar for dipping hot and crispy egg rolls.

Be sure to click through for the recipe and download the free printable canning labels to dress up your own jars!

Damson plums are different from regular plums, small and tart and very attached to their pits (indeed, pitting them really is, well, you know—the pits). Although you could use regular plums in this recipe, the Damson’s defining factor is their ultra-tart skins, which, when cooked down until the last bits of toughness are gone, impart an incredible flavor and brilliant purple color onto whatever concoction in which they are thrown. If you can find them, pile as many as you can into your market basket and don’t look back (pay for them first, of course).

The sauce incorporates mostly plums, but with some cider vinegar, sugar, fresh ginger, hot pepper (use whatever kind you’d like for your preferred level of heat), onion, garlic, and mustard seed.

I was worried when I first started cooking the sauce that I’d end up with brown goo. One of my favorite parts of Damson jam is the brilliant color that emerges from the skins. And sure enough, after about 15 minutes of simmering, there it was, that gorgeous, rich fuchsia hue that I so adore.

Just don’t wear a white shirt while you’re cooking this one, ok?

I halved the original recipe and got 4 half-pint jars, but you could most certainly make the full batch or even quarter it if you just wanted a few jars to use right away and didn’t want to deal with canning. But, canned or not, I know that this stuff won’t go to waste.


Watch the video: Pink Queen Victoria Plum Prunus domestica (January 2022).