Thursday, September 16, 2010

Paleo Plum Sauce

6 large plums, pitted and peeled*
1 apple, cored, chunked and steamed until soft (or 1/2 cup applesauce)
1/2 cup grapeseed oil
1/3 cup thai fish sauce
1/4 cup orange juice (or 2 TBLSP 100% orange juice concentrate)
1/4 cup dry white wine
3 cloves garlic, minced
1 1/2-inch chunk ginger, peeled (optional)
2 tablespoons raw honey

Remove skins from plums by dipping in boiling water for 1 minute or until skin breaks; cool immediately by dipping in ice water or running under cold tap water. Remove pits and discard. *Note: This is an optional step but yields a more professional result. (Skins may be left on if you don't mind them).

Combine all ingredients in a blender; process until smooth. In a heavy bottomed saucepan, bring to a boil. Reduce heat to very low and simmer for about 10 minutes.

Use sauce for basting or serve as an accompaniment for dipping.


  1. This looks great! About how much does this yield?

    1. If I remember correctly, it yields almost a quart. I used it in the chicken and walnuts with plum sauce and had about two pint jars left over. I have been thinking I need to make this one again! Enjoy!!