Plum Ketchup Recipe By : Eating Well, July/August 1997 Serving Size : 36 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds red or black plums --5 to 6 medium --pitted and quartered 2 cloves garlic -- minced 1/3 cup packed light brown sugar 1/3 cup cider vinegar 1/3 cup water 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1 cinnamon stick --2-inch In a large heavy saucepan, combine all ingredients. Bring to a simmer, stirring frequently. Reduce heat to low and simmer, stirring occasionally, until plums have cooked down to a puree, 35 to 45 minutes. Remove from heat and let cool. Discard cinnamon stick. Transfer to a bowl or storage container. (The ketchup will keep, covered, in the refrigerator for up to 1 week or in the freezer for up to 6 months.) Makes about 2 1/4 cups. 45 calories per tablespoon: 0 grams protein, 0 grams fat, 11 grams carbohydrate; 75 mg sodium; 0 mg cholesterol; 0 grams fiber. Busted by Gail Shermeyer <4paws@netrax.net> - - - - - - - - - - - - - - - - - - NOTES : Plum Ketchup makes a delicious sandwich spread, a sauce for grilled beef, pork or chicken, or an excellent way to add excitement to turkey burgers. Oseland's Country Gourmet http://www.countrygourmet.com - 1-800-577-7773 Cookie stamps, cookie molds, cookie cutters, gourmet foods, and more! -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.