Asian Sauce with Plums

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Asian Sauce with Plums

My recipes are grain free, refined sugar free and many are dairy free. I am on a journey to be healthier and heal my leaky gut. My diet has been revamped due to my autoimmune illness. I have found I feel better when eating this way. I and those with autoimmune illnesses or allergies have to eat this way.

I used to buy plum sauce and hoisin sauce before I went grain free. I can no longer buy them as they both have ingredients items of things I can’t have. This usually means I take to my kitchen and try to recreate something similar that is grain free and refined sugar free. Sometimes my experimenting works out and sometimes it doesn’t When it doesn’t I get frustrated as I have to through the item out. I am also frustrated that the ingredients I use are more costly than if I could use regular flour or other items. But, then I wouldn’t be experimenting. Would I?

This sauce requires roasting on the spices and then placing them into a small spice or tea bag. The roasted spices add a nice aroma and flavor to the sauce. I am not fond of spicy hot but I do like some heat. This sauce has a mild heat flavor. Be careful to make sure all your Sichuan peppercorns are in the spice/tea bag or the heat will be a lot spicier.

This only makes a small amount of plum sauce. If you don’t have fresh plums use frozen ones. Use this over your choice of protein.

Asian Sauce with Plums

An Asian flavored sauce to substitute for plum sauce. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Sauce
Cuisine: Chinese
Keyword: Plum Sauce
Calories: 37kcal


  • 1 lb plums
  • 1/2 cup chopped red onions
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 tbsp freshly grated ginger
  • 2 cloves grated garlic
  • 1/2 tsp Sichuan peppercorns
  • 1 piece star anise
  • 1/2 stick cinnamon
  • 1/8 tsp fennel


  • Cut up and chop plums. 
  • Place plums and red onions 
  • apple cider vinegar
  • coconut sugar, maple syrup, ginger, and garlic in a high powered blender. Blend on high for approximately 2 minutes. Set aside the plum mixture. 
  • Put spices ( Sichuan peppercorns, star anise, cinnamon, and fennel) in a pan on medium heat on the stove and cook until you can smell the spices.  
  • Remove spices from pan and place spice's into a small spice bag and tie up. 
  • Pour plum mixture into a pan and place the spice bag inside. Bring to a boil. Reduce and allow to simmer for 25 -35 minutes. Set aside and allow to cool. 
  • Once cool pour the sauce into a sterilized pint-sized jar. Keep in the refrigerator for 1 month.


Nutritional facts are based on one tablespoon. 
Nutrition Facts
Servings 16.0
Amount Per Serving
calories 37
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 31 mg 1 %
Potassium 59 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 1 g 3 %
Sugars 7 g  
Protein 0 g 1 %
Vitamin A 2 %
Vitamin C 11 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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