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Plum Catsup

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Nutritional analysis per tablespoon.