Red Wine Plum Relish

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

Yield: Makes 3 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 1%
  • Protein: 0.9g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 32g
  • Fiber: 0.1g
  • Sodium: 3.3mg
  • Cholesterol: 0.0mg


  • 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. 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. 2. Meanwhile, rinse plums and cut into chunks; discard pits.
  3. 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. 4. Serve warm, cool, or cold.
  5. Nutritional analysis per 1/4 cup.
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