Plum Ketchup
recipelink.com Chat Room Recipe Swap - 2001-09-08
Recipe By : Eating Well, July/August 1997
Makes about 2 1/4 cups

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.

1 1/2 pounds (5 to 6 medium) red or black plums -- 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 (2-inch) cinnamon stick

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.)