Jack's Glen Lake Inn Cherry Plum Sauce
By MaryGladys
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Ingredients
- 1 (17-ounce) can purple plums in syrup, seeded and coarsely chopped
- 1/2 cup fresh, frozen or canned dark sweet cherries
- 1/3 cup dried tart cherries
- 2 tsp granulated sugar
- 1 tsp lime juice
- 1/4 tsp allspice
- dash salt
- 2 tsp cornstarch dissolved in 2 tablespoons water
Details
Servings 1
Preparation
Step 1
Combine chopped plums with syrup, sweet cherries, dried tart cherries, sugar, lime juice, allspice and salt in a saucepan with a heavy bottom; mix well. Bring to a boil over high heat.
Stir in cornstarch mixture; cook, stirring constantly, until clear and thick enough to coat the back of spoon. Remove from heat and serve. Or cover and refrigerate for up to a week. Reheat in microwave oven.
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