Plum Sauce

Name: Plum Sauce
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 9 half-pints
Ingredients: 4 pounds fresh plums, pitted and quartered; 1 small onion, quartered; 1 garlic clove, peeled; 3-1/2 cups sugar; 2 cups cider vinegar; 1 tablespoon ground ginger; 1 tablespoon ground mustard; 1 teaspoon ground cinnamon; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon ground cloves

Total Time Prep: 1-1/2 hours Process: 15 min.

Yield 9 half-pints

Test Kitchen Approved

This summer, turn plums into a tangy and lightly spiced plum sauce. Then, come winter, you can use it as a base for sticky plum sauce-glazed meatballs, chicken lettuce wraps, and even wings.

Ingredients

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

Directions

In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 14g carbohydrate (12g sugars, 0 fiber), 0 protein.

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Recipe Creator