Sossen Eckart Plum Sauce. Fruit sauce made from 66 percent plums with ginger and chili – fruity and spicy, vegan, from Berlin.
Sossen Eckart Plum Sauce is a vegan, fruity-spicy sauce made from 66 percent plums, apple cider vinegar, onions, soy sauce, and raw cane sugar, seasoned with chilies, ginger, garlic, and spices. Two chilies on Eckart's scale, 250 ml, cooked by hand in Berlin.
Many people know crispy duck with plum sauce from Chinese restaurants. There, plum sauce is a sweet and sour condiment made from stewed plums, vinegar, sugar, and spices. In Chinese cuisine, it is a classic accompaniment to duck and grilled dishes. Plum Sauce by Eckart takes this concept and turns it into its own version. Two-thirds of the bottle consists of plums. Soy sauce and ginger are reminiscent of the Asian original, while chilies provide significantly more bite. Eckart describes it as fruity and spicy, with an elegant acidity. On the label, it bears the number N°6.
Plum, ginger, and a certain bite
The plum is clearly at the forefront: fruity, dark, and slightly tart. Apple cider vinegar enhances this acidity, while raw cane sugar rounds it off. Soy sauce provides a salty, savory depth.
Ginger adds freshness, and chilies provide a noticeable heat. Both complement each other well: the ginger feels bright and fresh, the chili provides a warming finish. On Eckart's scale, the sauce receives two chilies; he speaks of a certain bite. Those expecting a mild plum jam will be surprised by this level of heat.
With pork, duck, and even ice cream
According to Eckart, the sauce has a permanent place with pork. For grilled pork belly, chops, or roast pork with crackling, it brings fruit and acidity to balance the fat.
Its tart spiciness, according to Eckart, also suits steaks and crispy duck. For the duck, sear the breast slowly on the skin side until crispy, let it rest for a moment, and slice it. The sauce is served as a dip on the side. For a rump steak, a spoonful on the edge of the plate is sufficient.
Eckart explicitly sees his sauces as suitable for the wok, oven, and fondue. In a wok, stir a spoonful into stir-fried vegetables with chicken or tofu. In the oven, brush it onto pork ribs during the last few minutes of cooking. For fondue, it sits alongside other dips, especially with pork and poultry.
Our tip: Drizzle a spoonful of the sauce over a scoop of vanilla ice cream. Eckart recommends exactly this combination: fruit, acidity, and heat meet cold cream.
Note: Due to the soy sauce, it contains soy and wheat, yet it is labeled as vegan by the manufacturer. Once opened, it is best kept in the refrigerator, where it will last for many weeks.
Freshly cooked instead of stockpiled
Thomas Eckart cooks his sauces in Berlin in small batches and as needed. In his words, they are cooked fresh and not produced for stock. Every bottle passes through his hands at least once.
The Munich native started his own business in Berlin in 2009. He explicitly views his sauces as being for more than just the grill: pan, wok, oven, fondue, and raclette are all on his list. The Plum Sauce demonstrates this well, as it ranges from roast pork to dessert. Instead of adding water, it is reduced by hand by him and his team. Like all his sauces, this one also bears his portrait and the words "Handmade in Berlin" on the label.
For the curious who like fruit and heat
The sauce is for anyone who likes to try new things and is looking for a fruity sauce with bite. It goes well with Sunday roasts, holiday duck dinners, and stir-fry nights. As a gift, it makes for a conversation starter, especially when you serve it over ice cream for dessert. And it is a great idea for hosts who want to put a surprise on the table alongside the ketchup and mustard at a barbecue.
Spicier and with an orange juice base is the Steak Sauce. Even hotter and tropical-fruity is the Mango Sauce. Those who want to get to know all nine can look at the Eckart page. Plum Sauce is not suitable for those avoiding soy or wheat.
A vegan plum sauce with ginger and chili, cooked by hand in Berlin – for roast pork, duck, and a scoop of vanilla ice cream.
