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Warm Plum Sauce

This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to moo shu pork.

  • Servings: 4
  • Yield: Serves 4
Warm Plum Sauce

Source: Martha Stewart Living, May 1996


  • 4 large plums, pitted and cut into 1/4-inch dice
  • 1 large clove garlic, very finely minced
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame seeds


  1. In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.

  2. Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.

Reviews (1)

  • Van_S 23 Sep, 2013

    This recipe is great!
    I had 7-plums that were too ripe to eat but I did not want to throw them out. I searched the net for plum sauce recipes and found this little gem. It was easy and quick to make. I used 1-1/2 the ingredients to accommodate the extra fruit.
    I also used white balsamic vinegar to keep the natural color of the fruit.
    And, I added fresh grated ginger root to give it a kick. When it was done I added a splash of olive oil.

    Like I said, this recipe is GREAT!

    Thanks Martha

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