Ive been reading along on this thread trying to figure out something to add…when I remembered a Plum Ketchup recipe I got from an Eating Well cookbook my sister has (or had…I think I copied this recipe back in the late 1990s/early 2000s).
I use it on pork tenderloin or chops, and spread it on top of meat loaf. I freeze it in half cup containers.
They used to have it on their website, but no longer. There are other very similar recipes out there, but this one still has me making it once the deep red black plums come into season.
PLUM KETCHUP
From Eating Well Magazine, no longer on their website
1-1/2 pounds red or black plums, (5-6 medium), pitted and quartered (I also peel them)
2 cloves garlic, minced
1/3 cup packed light brown sugar
1/3 cup cider vinegar
1/3 cup water,(I always use less…about 1/4 cup or less)
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp freshly ground pepper
1/4 tsp ground allspice
1/8 tsp cayenne pepper
1 2-inch cinnamon stick
Combine plums, garlic, brown sugar, vinegar, water, salt, ginger, allspice, pepper, cayenne and cinnamon stick in a large heavy saucepan. Bring to a simmer, stirring frequently.
Reduce heat to low and simmer, uncovered, stirring occasionally, until the plums have cooked down to a puree, 35 to 45 minutes. Remove from heat and let cool. Discard the cinnamon stick. Transfer to a bowl or storage container.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 6 months.
