Chinese Plum Sauce Recipe

Plum sauce is something I like to make every year and I get lots of good feedback from those I give it to. But I decided to risk trying a different plum sauce recipe this year as I had found one that had the Asian flavours of ginger and star anise in it. I used frozen plums (see freezing fruit).

2.5kg plums, stone removed
2 cups chopped onion
1/2 cup raisins
1.5 litres cider or white vinegar
1 kg brown sugar
1/2 cup soy sauce
6 tbsp freshly grated ginger
4 garlic cloves, crushed
2 star anise

Combine ingredients in a large pot and bring to a boil. Reduce the heat and simmer until thickened (20 to 25 minutes). Fish out star anise and discard. Puree the sauce with a stick blender or mash with a potato masher if you like it chunkier. Pour into hot sterilised jars and seal.