Red Wine Plum Relish

Notes: The relish thickens as it cools. Store in a covered jar in the refrigerator up to 10 days.


Makes 3 cups

Recipe from


Nutritional Information

Calories 125
Caloriesfromfat 1 %
Protein 0.9 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 32 g
Fiber 0.1 g
Sodium 3.3 mg
Cholesterol 0.0 mg


2 teaspoons grated orange peel
2 cups orange juice
2 cups dry red wine
About 3/4 cup sugar
1/4 teaspoon cardamom seed
1 teaspoon coriander seed
1 tablespoon minced fresh ginger
2 pounds firm to ripe prune plums


1. In a 12- to 14-inch frying pan, combine orange peel, orange juice, wine, 3/4 cup sugar, cardamom, coriander, and ginger. Boil over high heat until reduced to about 1 cup, about 20 minutes.

2. Meanwhile, rinse plums and cut into chunks; discard pits.

3. Add plums to reduced sauce. Simmer rapidly, stirring often, until fruit is very soft and mixture is reduced to about 3 cups, about 25 minutes. Taste and add additional sugar if desired, then simmer 2 to 3 minutes more.

4. Serve warm, cool, or cold.

Nutritional analysis per 1/4 cup.

September 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note