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Red wine plum sauce served
Deep purple, spiced plum reduction with a hint of red wine

Red Wine Plum Sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is the love child of classic chutneys and fruit sauces. The natural pectin content of plums thickens it, red wine gives depth, and spices sneak Christmas spirit into everyday life. An excellent accompaniment to duck breast, game meats, or even ripe Camembert cheese.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Wooden spoon
  • Stick blender
  • Stoner or knife

Allergen Information

⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Wash plums, cut in half and stone them, then cut into quarters.

Tip: The smaller you cut, the sooner they cook down.
2 ✓

In a saucepan, mix red wine, brown sugar, and salt. Toss in the cinnamon stick and star anise. Bring to boil.

Tip: Boiling helps release spice aromas (infusion).
3 ✓

Add plum pieces. Reduce flame and cook uncovered for approx. 15-20 minutes until plums are totally soft and liquid thickens.

Tip: Pectin in plum skins acts as a natural gelling agent.
4 ✓

Fish out cinnamon and star anise. Puree sauce with a stick blender to desired consistency (can leave it chunky).

Tip: Be careful with hot splashing liquid when blending!
5 ✓

Stir in lemon juice to brighten flavours. Keep warm until serving.

Tip: Acidity 'rounds off' sweet and spicy flavours.

Recipe FAQ

I have no fresh plums, what can I do?
You can use frozen (no need to thaw) or good quality plum jam, but then reduce sugar and add a bit more wine/vinegar.

Ingredients

  • 300 g ripe plums
  • 200 ml red wine (dry)
  • 50 g brown sugar
  • 1 stick cinnamon
  • 1 whole star anise
  • 1 tbsp lemon juice
  • 1 pinch salt