LOW-SUGARSOLUTIONSFOR SAUCESAND RUBSHOW TO REDUCE SUGAR
AND IMPROVE FLAVOR

THE SUNSWEET ADVANTAGE
Sunsweet® Ingredients are functional ingredients
made out of real food. Derived from prune
plums, they are naturally sweet yet low in sugar.
When used in sauces, marinades, and seasoning
rubs, these ingredients can reduce total sugar
without sacrificing taste. They also can drive
down pH, enhance color, and increase yields.
This is possible because of the unique chemicalcomposition of prune plums, which are high insorbitol, fiber, acids, and antioxidants. Made with
GMO-free plums, Sunsweet® Ingredients not only
yield sauces that taste cleaner and more balanced
but also support a clean-label declaration.
Sunsweet® Ingredients come in a variety of forms—
from pastes and concentrates to powder—helping
to turn dried plums into functional and versatile
ingredients that belong in every R&D tool kit.

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CONTENTS
I. Sunsweet Ingredients at Work		

3

II. No-Added-Sugar Sauces			4

Plum Good Tomato Sauce			

6

Plum Good Pizza Sauce			

6

Plum Good Salsa Fresca			

7

Plum Good Restaurant-Style Salsa		

7

Plum Good Red Enchilada Sauce		

8

Plum Good Classic Barbecue Sauce		

10

Plum Good Spicy Barbecue Sauce		

10

Plum Good Asian Barbecue Sauce		

11

III. Lower-Sugar Rubs			

11

Ancho Plum Chili Rub			

12

Asian Plum Rub				12Barbecue Plum Rub			

13

Sriracha Plum Rub				13IV. Sunsweet Ingredient Product Descriptions 14
Fresh Plum Concentrate			

14

Dried Plum Puree				15Prune Juice Concentrate			

15

Dried Plum Powder			

16

I. SUNSWEET INGREDIENTS AT WORK
Developing new sauces and rubs or reformulating existingproducts is more of an art than a science, yet there are a numberof places where Sunsweet Ingredients can be applied. Use these
ingredients to:
•
•
•
•
•
•
•

Enhance existing natural flavors, allowing for lower salt andsugar levels
Enhance browning in place of caramel coloring
Improve yield
Smooth out off flavors (such as the metallic taste of canned
tomatoes)Take the place of citric acid and drive down pH
Retain or enhance sauce viscosity
Extend the flavors of herbs and spices

In rubs, they can:••Allow for lower salt and sugar levels
Improve adhesion of spices to protein

SUNSWEET INGREDIENT ATTRIBUTES FOR SAUCESINGREDIENTSUGAR/ SALTREDUCTIONFLAVOR
ENHANCING

COLOR/BROWNING

IMPROVEDYIELDTASTES LIKE

Fresh Plum
Concentrate

●

●

●

●

Tart cherry,pomegranate
molasses

Dried Plum
Puree

●

●

●

●

Tamarind,plums

Prune Juice
Concentrate

●

●

●

●

Molasses

Dried Plum
Powder●Toffee●SUNSWEET INGREDIENT ATTRIBUTIONS FOR RUBSINGREDIENTSUGAR/ SALTREDUCTIONFLAVOR
ENHANCING

COLOR/BROWNINGADHESION

Dried Plum
Powder

●

●

●

●

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II. NO-ADDED-SUGAR SAUCES
These sauce recipes offer examples of how to use Sunsweet
Ingredients in no-sugar-added sauces. Compared with sucrose,
which has a relative sweetness rating of 100, Prune Juice
Concentrate has a relative sweetness of 46.95. Yet in blind tastings,
most people prefer these no-added-sugar sauces to comparable
sauces with added sugar.
Since Sunsweet Ingredients are flavor enhancers, these recipes
have lower quantities of spices and salt than comparable recipes.
Meanwhile, water levels have been increased to compensate forthe concentrated flavors of Fresh Plum Concentrate, Prune Juice
Concentrate, and Dried Plum Puree and to boost yield.

SUNSWEET INGREDIENT FLAVORAFFINITIES IN SAUCES AND RUBS
American classics: barbecue sauce, hot sauce, ketchup, Yankee
pot roast starter sauces, chili starter sauces, honey mustard sauces
Italian / Spanish / French sauces: tomato sauce, pizza sauce,
Marsala, romesco, red-wine braising sauces
Asian sauces and condiments: gochujang, teriyaki, sriracha, hoisin,
miso, tamarind ginger chutney, sambal, peanut sauce, pad thainoodle sauce, sweet chili sauce, Madras curry, stir-fry sauce
Latin American sauces and condiments: chimichurri, enchilada
sauces, mole, salsas
African / North African sauces and condiments: chermoula,harissa, piri piri
Peppers: ancho, cayenne, chipotle, paprika, pasilla, pimentón,
poblanoOther vegetables and aromatics: mushrooms, garlic, sun-dried
tomatoes, onions, shallots
Other pantry basics: honey, cider, mustard, molasses,
pomegranate molasses, tamarind concentrate and paste, balsamic
vinegar, soy sauce, tamari
Spices and spice blends: cardamom, chutney spice, coriander,
cinnamon, chile, clove, ginger, nutmeg, peppercorns, paprika,
shichimi togarashi, star anise45

PLUM GOOD TOMATO SAUCE
This premium tomato sauce
has no added sugar or citricacid. Fresh Plum Concentraterounds out flavors and drives
down acidity, enhancing theimpact of the tomatoes andherbs.

INGREDIENTSAMT (GR)%

Tomato, whole5697.12

66.9

Water

1340.08

15.8

Tomato paste, 28%

510.295.9Onions, diced

340.19

3.9

Fresh Plum Concentrate

170.1

2

Balsamic vinegar

170.1

2
1

METHOD:
Grind tomatoes until smooth.
Combine all ingredientsand heat at 240°F until thetemperature reaches 210°F.
Add additional water tomake up for evaporation so
the weight remains 100%.
Cook for 10 minutes at 210°F.
Pack as desired.

Olive oil

85.05

Basil, fresh

85.05

1

Garlic, puree

70.87

.81

Salt

42.52

.5

Oregano, dried

9.92

.11

Crushed red pepper, dried

7.09

.08

Total pH: 3.97

8528.38

100

INGREDIENTSAMT (GR)%

Tomato, whole

8490

64

Water

2643

20

Tomato paste, 28%

1019

7.6

Fresh Plum Concentrate

849

6.39

Olive oil

141

1

Salt

42

.31

Onion, granulated

31

.22

Garlic, granulated

18

.13
.14

PLUM GOOD PIZZA SAUCE
Using Fresh Plum Concentratein pizza sauce helps eliminate
sugar and citric acid, reduce
salt, and enhance tomato
flavor.
METHOD:
Grind tomatoes until smooth.
Combine all ingredients
except aquaresins and heat at
240°F until the temperaturereaches 210°F. Cook 8
minutes. Stir in aquaresins.
Pack as desired.

6

Oregano, Turkish

20

Oregano, Egyptian

14.1Black pepper, ground

15

.11
-

Basil aquaresin

2 drops

Origanum aquaresin

2 drops-

Total pH: 3.97

13282

100

PLUM GOOD SALSA FRESCA
For topping quesadillas andtacos or serving as a dip withtortilla chips, salsa fresca isalways the most popular salsa
at the table. To replicate thefreshness of a hand-chopped
salsa, Fresh Plum Concentrate
brightens the flavors of thetomato and jalapeño.
METHOD:
Place tomatoes in a
pot and cook at 240°F
for 10 minutes until thetemperature reaches
210°F. Add remaining
ingredients and cook at
the same temperature for
5 more minutes. Puree andcook again at 240°F for 10
minutes. Pack as desired.

INGREDIENTSAMT (GR)%

Tomato, fresh, cored,
quartered6310.983.59

Fresh Plum Concentrate

693.35

9.18

Cilantro, paste

187

2.48

Lime juice

153

2.03

Garlic, chopped

60

.79

Chipotles in adobo,
chopped

50

.66
.66

Salt

50

Jalapeno, fresh, chopped

40

.53

Cumin, ground4.05

Caramelized onion
acquaresin

2.03

Total pH: 4.19

7550.25

100

INGREDIENTSAMT (GR)%

Tomato, fresh, cored,
quartered

672

39.94

PLUM GOOD RESTAURANT-STYLE SALSA
Cooked salsas run the riskof becoming too acidic,
with vinegar or citric acidoverpowering the tomato
flavor. Here, the addition ofFresh Plum Concentrate gives
the salsa a smoother, fresher
taste with no added sugar.
METHOD:
Combine all ingredientsand heat at 240°F until thetemperature reaches 210°F.
Add additional water to makeup for evaporation so theweight remains 100%. Cookfor 10 minutes at 210°F. Packas desired.

Crushed tomato

273.6

16.26

Fresh Plum Concentrate

270

16.05

Green bell pepper, fresh,
chopped168

10
5Onions, diced

84

Jalapeño, fresh

84

5

Cilantro, fresh

50

2.97

Salt

36

2.1
1.65

Lime juice

28

Garlic, granulated

8.5

Red onion, dried

6.36

Cumin, ground2.11Black pepper, ground1.06

Total pH: 4.13

1682.6100
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PLUM GOOD RED ENCHILADA SAUCE
This innovative enchilada
sauce drives the flavors ofcumin, chili powder, andcilantro forward in a balanced
sauce that tastes good enoughto do double-duty as a salsa.
METHOD:
Combine all ingredientsand heat at 240°F until thetemperature reaches 210°F.
Add additional water tomake up for evaporation so
the weight remains 100%.
Cook for 10 minutes at 210°F.
Pack as desired.

8

INGREDIENTSAMT (GR)%

Tomato, fresh, cored,
quartered

4655.454.28

Hot sauce

1811.2

21.12

Tomato paste, 28%

1018.8

11.87

Fresh Plum Concentrate

424.5

4.94

Green chili, fresh, chopped

410.35

4.78

Onion, granulated

80

.93

Cilantro, puree

60

.69

Cumin

48

.59

Garlic, puree

40

.5
.11

Salt

10

Lime juice

10

.11

Cracked black pepper

5g

.05

Chili powder

2.5 g

.02

Oregano1g.01

Total pH: 3.83

8576.95

100

9PLUM GOOD CLASSIC BARBECUE SAUCE
Dried Plum Puree and Fresh
Plum Concentrate give thisbarbecue sauce the texture
and taste of classic barbecuesauce without added sugar.
You can experiment with salt
levels by holding back half of thesalt initially and then adjusting
the salt as desired later.
METHOD:
Combine all ingredientsand heat at 240°F until thetemperature reaches 210°F.
Add additional water tomake up for evaporation so
the weight remains 100%.
Cook for 10 minutes at 210°F.
Pack as desired.

INGREDIENTSAMT (GR)%

Tomato puree

4535.92

38.44

Water

3628.74

30.75
11.53

Tomato paste, 28%

1360.78

Apple cider vinegar

850.99

7.21

Dried Plum Puree

680.39

5.78

Fresh Plum Concentrate

453.593.84

Worcestershire sauce

85.05

.72

Lemon juice

85.05

.72

Salt

84

.71

Chili powder

14

.12

Smoked paprika

8.07

Onion powder

7.06Black pepper

3.5

.03

Crushed red pepper

2.5

.02

Total pH: 3.91

11799.51

100

PLUM GOOD SPICY BARBECUE SAUCE
The flavors of chiles andsmoked paprika come tothe forefront in this tomatobased barbecue sauce while
Dried Plum Puree and Fresh
Plum Concentrate add a mild,
sweet backdrop of flavor
to complement the vinegar
and Worcestershire. You canexperiment with salt levels byholding back half of the salt
initially and then adjusting thesalt as desired later.
METHOD:
Combine all ingredientsand heat at 240°F until thetemperature reaches 210°F.
Add additional water to makeup for evaporation so theweight remains 100%. Cookfor 10 minutes at 210°F. Packas desired.
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INGREDIENTSAMT (GR)%

Water

3622.40

44.77

Tomato paste, 28%

1273.515.74

Diced tomato

820.7

10.14

Tomato puree

679.2

8.4

Dried Plum Puree

679.2

5.59

Fresh Plum Concentrate

452.8

8.4

Apple cider vinegar

283

3.5

Worcestershire sauce

84.9

1.05

Lemon juice

84.9

1.05

Salt

56.6

.7

Smoked paprika

21.9

.27

Chili pepper

14.15

.17

Onion powder

8.1

Crushed red pepper

7.08Black pepper, ground

3.5

.04

Total pH: 3.96

8091.75100

PLUM GOOD ASIAN BARBECUE SAUCE
Asian barbecue saucestypically contain a lot of sugar
to balance the salty and spicy
ingredients. In this recipe,
Fresh Plum Concentrate andDried Plum Puree round out
flavors, giving the sauce atangy sweetness without
sugar.
METHOD:
Combine all ingredientsand heat at 240°F until thetemperature reaches 210°F.
Add additional water tomake up for evaporation so
the weight remains 100%.
Cook for 10 minutes at 210°F.
Pack as desired.

INGREDIENTSAMT (GR)%

Water

7244.8

49.52

Fresh Plum Concentrate

3622.4

24.76

Tamari, low sodium

2264

15.47

Corn starch

566

3.87

Dried Plum Puree

452.8

3.1

Red chili paste

112

.77

Lemongrass, puree

110

.75

Ginger, minced

110

.75

Garlic, puree

80

.55

Sesame seeds, toasted

56

.38

Sesame oil

6.04

Crushed red pepper

6.04

Total pH: 4.03

14630

100

III. LOWER-SUGAR RUBS
Rubs and dry marinades are another place where sugar and salt levels cancreep up. Sunsweet Dried Plum Powder helps rubs to adhere better tomeat and poultry, allowing for lower overall salt, sugar, and spices in eachblend. The powder also acts as a flavor enhancer. In addition, these rubs
can help lock in moisture in proteins.
To modify a rub to include Dried Plum Powder, start by:•••

reducing added salt by 10 to 20%
reducing added spices and herbs by 15 to 20%
adding 15 to 40% Dried Plum Powder

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ANCHO PLUM CHILI RUB
In this rub, reducing sugar by
two-thirds and salt by half
helps amplify the flavors of thepaprika and ancho chiles.
METHOD:
Blend well and sift. Store in asealed container.

INGREDIENTSAMT (GR)%

Dried Plum Powder

225

15.67

Paprika

225

15.67

Garlic, granulated

225

15.67

Onion powder

225

15.67

Brown sugar

225

15.67

Ancho chili powder

170

11.84

Salt

113

7.87

28

1.94

1436

100

Cumin

ASIAN PLUM RUB
Dried Plum Powder draws out
the aromatics of Star Aniseand Sichuan Peppercorns inthis Chinese-inspired rub.

METHOD:
Blend well in a grinder untilfine. Sift to remove any large
particles. Store in a sealedcontainer.

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INGREDIENTSAMT (GR)%

Dried Plum Powder

57

39.31

Salt

28

19.31

Star anise

16

11.03

Sichuan peppercorns

16

11.03

Cinnamon7

4.83

Fennel seeds

7

4.83

Orange zest

7

4.83

7

4.83

145

100

ClovesBARBECUE PLUM RUB
Dried Plum Powder mixed withmesquite and smoked paprika
adds outdoor barbecue flavor
to meat and poultry.

INGREDIENTSAMT (GR)%

Mesquite seasoning

255

48.62

Pepper seasoning

127.5

24.31

Seasoned salt

57

10.87

METHOD:

Dried Plum Powder

57

10.87

Paprika, smoked

28

5.33

524.5

100

Blend well in a grinder untilfine. Sift to remove any large
particles. Store in a sealedcontainer.

SRIRACHA PLUM RUB
Plum powder blended withapple powder increases
adhesion for meat and poultry
rubs while showcasing thesignature ingredient—sriracha.

INGREDIENTSAMT (GR)%

Dried Plum Powder

255

36.02

Sriracha seasoning

170

24.01

Seasoned salt

170

24.01

113

15.96

708

100

Apple powder

METHOD:
Blend well in a grinder untilfine. Sift to remove any large
particles. Store in a sealedcontainer.

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SUNSWEET INGREDIENT PRODUCTDESCRIPTIONSFRESH PLUM CONCENTRATE
Made from the juice of fresh prune plums, this product is the mostversatile Sunsweet Ingredient for making sauces. Fresh Plum
Concentrate blends easily with water, adding subtle sweetness andenhancing flavor with bright acidity. Alone, the plum-red liquid has
the consistency of maple syrup and carries a pleasant, tart-cherry
flavor that resembles pomegranate molasses.
Applications: Fresh Plum Concentrate can be used in tomato saucesand pizza sauces to replace sugar and enhance tomato flavor whiledriving down acidity. In braising sauces, it helps smooth out theflavors of wine or tomatoes. It is also easy to adapt this sauce to Asiansauces, such as sambal or peanut sauce, adding subtle sweetness tobalance the flavors of the spices.
Sorbitol: 14.46%
Fiber: 1.54% soluble; .23% insoluble
Titratable acidity: 1.5 to 2.2%
Brix: 70-74º
pH: 3.4-4.2

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DRIED PLUM PUREE
Made from a blend of dried plums and prune juice concentrate, this puree
is high in sorbitol, a natural humectant. Alone, the dark purple paste has atangy flavor similar to molasses or tamarind.
Applications: Used in sauces, it adds
body, tart sweetness, and depth. It isespecially good in dark tangy sauces,such hoisin sauce, tamarind chutney,
or in any number of barbecue sauces.
It also accentuates flavor, allowing
for reductions in seasonings and salt.
Because it is the texture of a paste,
Dried Plum Puree can add body to asauce that is too thin.
Sorbitol: 14.7%
Fiber: 4.35% soluble; 1.15% insoluble
Titratable acidity: 1.5 to 2.2%
Brix: 70-74º
pH: 3.4-4.2
Insoluble solids: 18–22% at 18.5 Brix

PRUNE JUICE CONCENTRATE
Made by extracting juice from dried plums and then concentrating it to asugar level of 70º Brix, prune juice concentrate is a sweet and tangy syrup
the color of molasses. It is stable at room temperature.
Applications: Prune Juice Concentrate is a perfect pairing with soy sauce
and other Asian condiments used in stir-fry sauces. When used in small
concentrations, it can take the place of some of the soy sauce, allowing
for lower overall sodium levels. In dark sauces, it can also be used toreplace from 20% to 50% of the honey,
brown rice syrup, agave syrup, corn syrup,
or invert sugar in a recipe. Because it also
imparts sweetness, it allows for lower
overall sugar levels. It also brings a natural
caramel color to products (when used insmall quantities—a little goes a long way).
Sorbitol: 16.96
Fiber: 5.14% soluble, .53% insoluble
Titratable acidity: 1.5-2.2
Brix: 70º
pH: 3.5-4.2

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DRIED PLUM POWDER
Ground from whole prunes, this reddish-brown plum powder is extremely
hygroscopic, containing more sorbitol than any other Sunsweet
Ingredient. Dried Plum Powder is slightly tacky, with mild, subtle toffee
flavor.
Applications: Dried Plum Powder can enhance adhesion while loweringsugar and salt levels in rubs. It can also take the place of caramel color
when added in small amounts (less than 1%) to light sauces, such as
cheese or cream sauces.
Sorbitol: 25%
Fiber: 5% soluble; 4.9% insoluble
Trace amounts of acids

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NOTES

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NOTES

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CropSource International, LLC
1655 N. Main Street, Suite 395
Walnut Creek, CA 94596
Sunsweetingredients.com
925.271.9312 · sales@cropsourceint.com®

2016 © Sunsweet Growers, Inc. Sunsweet is a tradermark or registered trademark of Sunsweet Growers, Inc.

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