Plum Sweet and Sour Sauce
Plum Sweet and Sour Sauce is a easy Asian recipe that serves 2. 220 calories per serving. Recipe by Morgane Recipes on YouTube.
Prep: 5 min | Cook: 3 min | Total: 13 min
Cost: $0.58 total, $0.29 per serving
Ingredients
- 2 pieces Plums in brine (canned) (drained, juice discarded to avoid excess salt)
- 3 tablespoons Granulated sugar (adjust to taste if plums are very sweet)
- 1 teaspoon Light soy sauce (low‑sodium)
- 60 ml Water (room temperature)
Instructions
Prepare Ingredients
Gather 2 plums in brine, 3 Tbsp sugar, 1 tsp light soy sauce, and 60 ml water. Measure them using measuring spoons.
Time: PT2M
Crush Plums
Place the drained plums in the small saucepan and crush them with a fork or masher to release their juices and acidity.
Time: PT1M
Add Remaining Ingredients
Add the sugar, light soy sauce, and water to the saucepan. Stir to combine until the sugar begins to dissolve.
Time: PT30S
Simmer Sauce
Set the heat to low and bring the mixture to a gentle boil. Simmer for 2 minutes, stirring occasionally.
Time: PT3M
Temperature: low heat
Finish and Serve
Turn off the heat and carefully pour the hot sauce into a small serving bowl. Let it cool slightly before serving with fried dishes.
Time: PT30S
Nutrition Facts
- Calories
- 220
- Protein
- 1 g
- Carbohydrates
- 45 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan (if using vegan‑certified sugar)
Allergens: Soy
Ingredient Substitutions
- Instead of Plums in brine (canned): fresh plums, pitted, dried plums rehydrated
- Instead of Granulated sugar: honey, maple syrup
- Instead of Light soy sauce: regular soy sauce, tamari
Equipment Needed
- Small saucepan
- Wooden spoon or heat‑resistant spatula
- Measuring spoons
- Small serving bowl
- Fork or potato masher (for crushing) (optional)
Critical Steps — Do Not Skip
- Do not use the plum brine juice – it makes the sauce too salty
- Crush the plums thoroughly to release acidity and flavor
- Simmer on low heat to prevent burning and bitterness
Chef Tips from the Video
- Taste before finishing and add a pinch more sugar if the sourness is too strong
- For a glossy finish, whisk the sauce briefly after removing from heat
Troubleshooting
Sauce is too salty
Use fresh plums instead of brined ones, or reduce the amount of soy sauce
Sauce is too thick
Add a splash more water and stir until the desired consistency is reached
Sauce is too thin
Simmer a little longer to reduce, or add more crushed plum
Storage
Refrigerator: Store in an airtight container, up to 7 days
Freezer: Portion and freeze for up to 2 months
Room temperature: Not recommended; keep refrigerated
Make-Ahead Tips
- Make the sauce a day ahead and keep refrigerated; bring to room temperature before serving
- Reheat gently over low heat if it thickens after cooling
Last updated: September 6, 2026
