Plum sauce makes a sweet and tangy addition to roasted meats. But unlike most recipes that use plum preserves or jam, this one begins with freshly roasted plums. Roasting the plums deepens their flavors by caramelizing their sugars. Whether served with pork, lamb, venison or beef, this roasted plum sauce just might become the star of the meal over the meat served. Freshly grated ginger and cloves add a refreshing spiciness to this bold condiment.
- Heat the oven to 450 degrees Fahrenheit.
- Arrange the plums in a single layer with their cut surfaces facing up in a baking pan.
- Sprinkle the plums with 2 tbsp. of brown sugar and place in the oven.Roast the plums for 15 to 20 minutes or until dark brown and caramelized.
- Let the roasted plums cool for five minutes before pulling their skins off under running water.
- Put the peeled roasted plums, remaining 6 tbsp. brown sugar, ginger, mustard powder, cloves, star anise, soy sauce, orange juice and cornstarch into the work bowl of a food processor.
- Pulse the food processor several times until the mixture becomes smoothly pureed.
- Transfer the roasted plum sauce mix to a saucepan and heat over medium-high heat, whisking continually for 10 minutes until thickened and heated through.
- Serve immediately with roasted meat.
