Asian plum sauce

Ingredients for 4 servings:

• 1 jar plum(s)
• 100 ml plum wine
• 2 m.-large onion(s), red
• 2 tsp spice(s) (Chinese spice powder)
• 1 pinch of chili flakes
• 2 pieces of ginger, hazelnut-sized
• 1 tbsp oil, tasteless
• 2 tbsp cane sugar
• 1 dashes red wine vinegar
• 1 pinch of salt
• some cornstarch
• Water to mix the cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

ideal with baked duck or chicken breast

First, peel and dice the onions. Peel the ginger, cut into strips, and then dice these strips. Add 1 tablespoon of neutral-tasting oil to a saucepan, heat, and sauté the diced onions. Sprinkle over the brown sugar and let it caramelize. Deglaze with the plum wine provided and bring to a boil. Then add the chili flakes, diced ginger, and plums with their juice to the pan and simmer for about 10 minutes. Purée the plums with a hand blender. Pass the entire mixture through a fine sieve. Discard the thick fruit pulp and spices. Let the plum sauce simmer for another 15 minutes. If the sauce is still too runny, thicken it with a little cornstarch mixed with water.