Ingredients for Red Plum Sauce
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How to Make Red Plum Sauce
- Halve and pit approximately 2 lbs of red plums. Mince 2 cloves of garlic.
- In a large saucepan, combine the plums, garlic, 1 cup apple cider vinegar, 1/2 cup brown sugar, 1/4 cup red wine vinegar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper (optional), and a pinch of salt.
- Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 50 minutes, or until the plums are very soft and have released their juices, stirring occasionally.
- Carefully transfer the plum mixture to a blender or food processor and puree until smooth.
- Return the pureed sauce to the saucepan and simmer uncovered for an additional 10-15 minutes, or until thickened to your desired consistency.
- While the sauce simmers, sterilize your jars by boiling them in water for at least 10 minutes. Ensure they are completely dry before filling.
- Ladle the hot sauce into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean and seal tightly.
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal (optional but recommended for long-term storage).
Nutrition Information (Approximate per serving)
Sodium
298 g
Sugar
2387g
Fat
2g
Carbs
216g
