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.

Yield: Makes 1 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 4.7%
  • Protein: 0.5g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 4.2g
  • Fiber: 0.4g
  • Sodium: 34mg
  • Cholesterol: 0.0mg


  • 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. 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. 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.
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