The Kitchn: This 3-ingredient plum sauce is sweet, sour and salty
Plum Sauce
Makes 1 cup
1 cup water
1 cup granulated sugar
1/4 cup umeboshi paste (pickled plum purée), or 6 umeboshi plums (Japanese pickled plums)
2 tablespoons rice vinegar
1. Place 1 cup water, 1 cup granulated sugar, 1/4 cup umeboshi paste (or 6 pickled plums), and 2 tablespoons rice vinegar in a small saucepan. Bring to a boil over high heat, whisking the mixture to combine.
2. Reduce the heat to medium-low and simmer until the liquid thickens and reduces to about 1 cup, 35 to 45 minutes.
3. If using whole plums, remove and discard them. Transfer the sauce to a bowl and let cool.
Recipe note: Plum sauce can be refrigerated in an airtight container for up to three months.
(Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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