Once you’ve made this, you’ll never want to go back to bottled plum sauce. It’s not just a bbq sauce, it’s a tasty condiment for many dishes, and yes, I like it on toast.

12 oz fresh plums (5 or so), pitted
1 T peeled, minced fresh ginger
1 strip lemon peel, 2″ x 1/2″, or 1 stalk finely chopped fresh lemongrass
1 fresh chile pepper, seeded, if you like, and chopped
2 scallions, sliced, or 1/2 c chopped onion
1 – 2 garlic cloves, minced
3 T soy sauce
1 T molasses
2 T honey, or to taste
1 T rice vinegar, unseasoned
1 T lemon juice
1/2 c water, plus more, if needed

1. Combine all ingredients in a heavy sauce pan and bring to the boil. Reduce heat and simmer, uncovered, until the plums are very soft, 5 – 10 minutes. Transfer to a blender or food processor and purée, or leave a bit chunky. Return to sauce pan and heat through. Taste. The sauce should be sweet, sour, and spicy, all at once. Add more honey or lemon juice if necessary. If the mixture is very thick, thin with more water, a tablespoon or so at a time.

2. Transfer to a serving bowl or jar. Serve warm or at room temperature. Refrigerate leftovers.