Davidson Plum Sauce Recipe

Bold, tangy and packed with native flavour

If you're looking for a way to add a uniquely Australian twist to your cooking, this Davidson Plum Sauce recipe is the perfect starting point. Made with 100% real Davidson Plum fruit, this native superfood sauce delivers a bold, tart flavour profile that complements both meat and plant-based dishes. It's a must-have for anyone exploring bushfood ingredients or wanting to incorporate more native Australian fruits into their recipes.

Davidson Plums are known for their intense colour and sour flavour, which makes them ideal for savoury sauces, glazes, and condiments. This homemade sauce recipe is easy to make and showcases the natural vibrancy and nutritional richness of this rainforest fruit.

Why You’ll Love This Recipe

• Made with 500g of Davidson Plum fruit (fresh or frozen)
• No preservatives or artificial additives
• Big, bold flavour with a tangy kick
• Ideal for glazing meats, adding to marinades, or using as a dip
• Great way to cook with Australian native bushfood

Whether you're cooking for your family or creating something special for guests, this sauce will stand out with its rich colour, tangy taste and depth of flavour. It's also a great way to introduce customers or followers to native bushfood through a practical, delicious application.

Ingredients

• 500g Davidson Plums (fresh or frozen)
• 250g brown sugar
• 250ml apple cider vinegar
• 1 medium red onion, finely chopped
• 3 cloves garlic, crushed
• 1.5 tablespoons fresh ginger, grated
• 1.5 teaspoons whole black peppercorns
• 1 teaspoon sea salt
• 150ml water
• 1.5 tablespoons olive oil

These simple ingredients balance the tartness of the Davidson Plum with sweetness, acidity, and spice. The result is a robust sauce that’s easy to pair with a wide range of dishes.

Method

1. Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion, garlic and grated ginger. Sauté for 2–3 minutes until soft and fragrant. This creates the flavour base for the sauce.
2. Add the Davidson Plums, whole peppercorns and sea salt. Stir to combine. Allow the fruit to cook for about 2 minutes, helping it to release its deep purple juices and soften.
3. Pour in the apple cider vinegar and water. Add the brown sugar and stir until fully dissolved. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 30–35 minutes. Stir occasionally and crush the plums with a spoon as they cook down.
4. For a smooth finish, blend the sauce using a stick blender or transfer to a food processor. For a more rustic texture, you can leave it slightly chunky. If you want a silky sauce, strain it through a fine sieve before bottling.
5. Pour the hot sauce into sterilised glass jars or bottles. Seal immediately. Allow to cool, then store in the fridge for up to 2 weeks. For long-term storage, process the jars in a hot water bath for 10 minutes to extend shelf life.

Serving Ideas

This Davidson Plum Sauce is extremely versatile and can be used in a wide range of dishes. Here are some of our favourite ways to use it:

• rush over roasted meats like pork, duck or kangaroo for a native Australian glaze
• Drizzle over roasted root vegetables, grilled tofu or eggplant for a plant-based boost
• Use as a dipping sauce for savoury pastries, rice paper rolls or roasted potatoes
• Add to pan juices or gravies to create a rich, tangy finish for roast dinners
• Mix into marinades for chicken or beef to enhance flavour before grilling or barbecuing

Its bright, tangy flavour pairs especially well with rich meats and earthy vegetables, offering a bold contrast that’s sure to impress.

Tips for Success

• TIf you don’t have fresh Davidson Plums, you can use frozen fruit or rehydrated Davidson Plum powder. To substitute: mix 1.5 tablespoons of Davidson Plum powder with 3 tablespoons of warm water and use as you would fresh fruit.
• If the sauce thickens too much while simmering, simply add a little water or apple juice to loosen it to your desired consistency.
• Adjust the sweetness to taste — you can increase or reduce the brown sugar slightly depending on your preference and the tartness of your plums.
• For the best results, always use high-quality Davidson Plums from a trusted Australian source, such as Naturally Native.

Storage and Shelf Life

Once bottled, this sauce should be stored in the refrigerator and used within two weeks. For extended storage, process sealed jars in a boiling water bath for 10 minutes to preserve safely for up to 6 months.

Davidson Plum Sauce also makes an excellent gift — simply pour into a decorative jar, add a handmade label, and share a taste of native Australia with friends and family.