Fresh Plum Sauce
- 1 pound red plums quartered
- 1 cup sugar
- 1 piece ginger root - (2" long) sliced in 4 pieces
- 2 tablespoons vinegar
- Salt to taste
- Cold water, as needed
Place plums, sugar, ginger root, vinegar and pinch of salt in nonreactive pan. Cook over low heat until thick and syrupy, about 1 hour. Cool at room temperature about 45 minutes.
Puree in food processor. Thin with a little cold water if sauce is too thick. Serve as dipping sauce.
This recipe yields 1 1/2 cups.
Each tablespoon: 42 calories; 10 mg sodium; 0 cholesterol; 0 fat; 11 grams carbohydrates; 0 protein; 0.11 gram fiber.