JALAPENO PLUM SAUCE
The perfectly unusual blend of fruit, pepper, curry and soy will keep your quests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for springrolls.

2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeno peppers, chopped (seeds and ribs removed)
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced

In a heavy pot, cook red onion, garlic and jalapeno pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums, and the fruit juices.
Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.