Hot Plum Sauce

It’s plumb deli­cious.

THANK YOU! I’m here all week!

  • Ingre­di­ents:
  • 15–16 oz. can whole unpit­ted pur­ple plums, undrained
  • 2 tbsp. Hoisin sauce
  • 1 tbsp. frozen OJ con­cen­trate
  • 1 tbsp. soy sauce
  • 1 tsp. fresh grat­ed gin­ger
  • 14 tsp. black pep­per
  • 14 tsp. cayenne pep­per
  • 2 tsp. sesame seeds, toast­ed

Drain plums, reserv­ing liq­uid. Pit plums. In a food proces­sor, com­bine pit­ted plums, reserved liq­uid, hoisin sauce, OJ con­cen­trate, soy sauce, gin­ger, black pep­per, and cayenne pep­per. Cov­er and process until smooth.

Trans­fer mix­ture to a small saucepan. Bring to a boil, reduce heat. Sim­mer, uncov­ered, about 15 min­utes until slight­ly thick­ened, stir­ring occa­sion­al­ly.

Serve with pork, chick­en, and turkey. If desired, sprin­kle sauce with toast­ed sesame seeds.

Makes 2 cups.