Plum Sriracha Glaze

Plum Sriracha Glaze

A sticky, tangy glaze balancing ripe plum sweetness with sriracha's slow burn.

Total 40 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

Fresh plums simmer down with sriracha, rice vinegar, and a touch of brown sugar into a glossy, pourable glaze. It clings beautifully to grilled chicken, pork ribs, or salmon, and works equally well brushed on skewers near the end of grilling. The sweet-heat balance makes it a versatile finish for weeknight dinners or backyard cookouts.

Ingredients

  • 4 ripe plums, pitted and chopped
  • 1/3 cup sriracha sauce
  • 1/3 cup brown sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup water
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Method

  1. Combine the chopped plums, sriracha, brown sugar, rice vinegar, soy sauce, garlic, ginger, and water in a 6-quart saucepan.

  2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until the plums break down completely.

  3. Transfer the mixture to a blender and puree until smooth, then return it to the saucepan.

  4. Simmer the puree over low heat, stirring frequently, until thickened to a glaze consistency that coats the back of a spoon.

  5. Stir in the lime juice and salt, then remove from heat.

  6. Cool the glaze to room temperature before transferring to a jar; it will continue to thicken slightly as it cools.

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    Plum Sriracha Glaze

    Fresh plums simmer down with sriracha, rice vinegar, and a touch of brown sugar into a glossy, pourable glaze. It clings beautifully to grilled chicken, pork ribs, or salmon, and works equally well brushed on skewers near the end of grilling. The sweet-heat balance makes it a versatile finish for weeknight dinners or backyard cookouts.

    40 min 16 oz 45 cal

    Ingredients

    • 4 ripe plums, pitted and chopped
    • 1/3 cup sriracha sauce
    • 1/3 cup brown sugar
    • 1/4 cup rice vinegar
    • 2 tablespoons soy sauce
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1/4 cup water
    • 1 tablespoon fresh lime juice
    • 1/4 teaspoon salt

    Method

    1. 1

      Combine the chopped plums, sriracha, brown sugar, rice vinegar, soy sauce, garlic, ginger, and water in a 6-quart saucepan.

    2. 2

      Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until the plums break down completely.

    3. 3

      Transfer the mixture to a blender and puree until smooth, then return it to the saucepan.

    4. 4

      Simmer the puree over low heat, stirring frequently, until thickened to a glaze consistency that coats the back of a spoon.

    5. 5

      Stir in the lime juice and salt, then remove from heat.

    6. 6

      Cool the glaze to room temperature before transferring to a jar; it will continue to thicken slightly as it cools.