Plum Catsup

Notes: Serve as you would tomato catsup, with meats, poultry, and fish. If making ahead, cover and chill sauce up to 1 week.
Makes 1 1/2 cups


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1/2 pound firm-ripe red-skin plums
1/2 pound Roma tomatoes
2 tablespoons chopped fresh ginger
1/2 cup finely chopped onion
1/4 cup firmly packed brown sugar
2 teaspoons soy sauce
1 cup fat-skimmed chicken broth


1. Rinse plums and tomatoes. Pit plums and cut into chunks. Core tomatoes and cut into chunks. In a blender or food processor, purée plums, tomatoes, and ginger.

2. In a 10- to 12-inch frying pan over high heat, combine purée, onion, brown sugar, soy sauce, and broth. Stir often until reduced to 1 1/2 cups, 15 to 18 minutes.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 19
Caloriesfromfat 4.7 %
Protein 0.5 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 4.2 g
Fiber 0.4 g
Sodium 34 mg
Cholesterol 0.0 mg