Sugar Free Plum Sauce
- 2 pounds plums, pitted and chopped
- 1/2 cup diced sweet potato (orange)
- 1/2 cup chopped onion
- 1/2 cup apple cider vinegar
- 3/4 cup Sweetnz Golden Brown
- 1/4 cup soy sauce or tamari
- 2 tablespoons grated fresh ginger
- 2 cloves garlic
- 1 teaspoon sea salt
- For the Spice Mixture (highly recommended but see below for shortcut option):
- 1 2-3 inch piece of cinnamon
- 2 whole star anise
- 4 whole cloves
- 1/2 teaspoon suchuan pepper (NOT the same thing as black pepper)
- 1/4 teaspoon whole fennel seeds
- Or 1 tsp chinese five spice
- Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
- Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
- Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container.
- CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.