Raw Plu Sauce
I first made this plum sauce back in 2009 when I was writing a blog about natural sweeteners called Sweet Savvy.

It was so delicious that it got picked up and published in a cookbook called Locally Delicious.

I made it again this week because plums are in season. I love eating foods that you can only eat at a certain time of year, and now is the time for plum sauce.

I first discovered plum sauce in a Chinese restaurant. It’s part of a dish called Mu Shu Pork. There’s a very thin pancake, you smear on the plum sauce, put the ground pork on top and sprinkle with rice vinegar. One of my all-time favorite dishes.

As I’ve been eating gluten-free, I’ve found that usually the gluten part of a dish does’t have much flavor. The spectacular part of Mu Shu Pork is the plum sauce!

So I make plum sauce and put it on anything! In the photo I made a little stir fry, but you could also use it as a condiment like catsup.

It’s a wonderful way to bring the taste of summer to any dish.

All of the flavoring ingredients can be adjusted to taste—more or less. Start with less and add more to taste.