Tasty Asian-Style Plum Sauce for Dipping or Stir-Frys

This year we were fortunate enough to receive 200 lb of Italian plums from my parents. 200 lb! What to do with 200 lb of plums! With 3 large dehydrators working 24/7, 12 quarts of plums canned, frozen plums, plum jam… I was searching for another recipe to use up some plums before they went bad. A reader suggested plum sauce, and I found a great recipe in the Bernardin (Ball) Home Canning Recipe Book. I made some alterations though, based on ingredients I had and flavors I liked. The result was a fantastic sweet and sour dipping sauce that is perfect for stir-fries, egg rolls, chicken fingers and more!

This recipe has been adapted from the Bernardin Home Canning recipe book.


Asian-Style Plum Sauce
Recipe type: Sauce
Cuisine: Asian, American
Prep time: 
Cook time: 
Total time: 
Serves: 8 half-pint jars
A simple and delicious Asian-style dipping sauce made with fresh Italian plums that is great on stir-frys, or as a dipping sauce for spring rolls or chicken fingers etc.
  • 4 pounds plums, pitted and chopped. (about 10 cups)
  • 2 cups brown organic cane sugar
  • 1 cup white organic cane sugar
  • ¾ cup chopped onion (about 1 medium)
  • 1 tbsp. dry mustard
  • 1 tsp. dried red pepper flakes (adjust to desired spiciness)
  • 1 tbsp. fresh ginger, minced
  • 1 tbsp. salt
  • 2 cloves garlic, minced
  • 1 c. distilled white vinegar (or apple cider vinegar)
  • 6 fresh basil leaves, chopped
  1. Combine all ingredients except plums in a large pot and bring to a boil.
  2. Add plums and bring to a boil.
  3. Simmer for 30 minutes, or until desired consistency, stirring frequently.
  4. Using an immersion blender, blend ingredients until sauce is uniform in texture.
  5. Pour into prepared ½ pint canning jars, wipe rims clean, and add prepared lids and rings, according to manufacturer's instructions.
  6. Hot water bath can for 20 minutes.

Pumpkin flax pancakes from scratch.

Canadian thanksgiving has come and gone.  The turkey is eaten, the pies are done, but the remaining pureed pumpkin sat in the fridge waiting for me to make something with it.  I made pumpkin loaves last week, and so this week I pulled out the pumpkin and made pumpkin flax pancakes.  Easy, quick, fall-flavoured pancakes make everyone happy!  For once, all of my kids ate their lunch.  All of it.  I served it with homemade blueberry syrup, homemade apple sauce and locally-grown apple-pork sausage.  The left over pancakes are great frozen and popped in a toaster for a quick, healthy breakfast, or eaten as snacks with peanut butter and jam on top. 

Here’s the recipe:


  • 1 1/2 c. organic whole wheat flour
  • 1 c. organic white flour
  • 4 tbsp. ground flax
  • 4 tbsp. cane sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. pumpkin pie spice mix (ground cinnamon, nutmeg, allspice or cloves)
  • 1/2 tsp. salt
  • 2 beaten free range eggs
  • 2 cups goat milk
  • 1 1/2 c. pureed pumpkin
  • 1 tsp. pure vanilla extract
  • 2 tbsp. organic canola oil


  • In a large bowl combine flour, flax, baking powder, baking soda spices and salt.  Whisk well. Set bowl aside.
  • In a separate bowl, combine eggs, milk, pumpkin, vanilla and oil.  Whisk well. 
  • Pour wet ingredients into dry ingredients and fold to combine.  Do not over-mix.  
  • Ladle onto greased griddle or frying pan.  Cook on medium heat until bubbles have popped. 
  • Flip carefully and cook for another minute or until lightly browned. 
  • Remove from pan and serve hot!
  • Add a few tbsp of water to the batter if you like thinner pancakes. 
  • Obviously, substitute any organic ingredients with non organic, and goat milk with regular or almond/rice/soy milk.
  • This makes a large batch.  Recipe can easily be halved. 
Simple, healthy, delicious food NOT from a package!!  Taste the difference, feel good about the ingredients, and celebrate whole food!

This post has been linked up to Fat Tuesday: Real Food Forager.  Check out the links for great, REAL food!