Sweet Plum Sauce

Notes: 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-skinned plums
1/2 pound Roma tomatoes
2 tablespoons chopped fresh ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 cup firmly packed brown sugar
1 cup orange juice


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, ginger, cloves and cinnamon.

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

Nutritional analysis per tablespoon.

Created date

April 2004

Nutritional Information

Calories 29
Caloriesfromfat 3.1 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 7.2 g
Fiber 0.3 g
Sodium 2.7 mg
Cholesterol 0.0 mg