Many thanks to CSA member Beverly Hansen who included this recipe in a recent e-mail. She basted chicken on the grill with this sauce. I think that this sauce would work for pork as well. Beverly simmered the plums with the other ingredients and then separated out the pits and put the rest of the mixture through a fine sieve to remove the skins.
1 3⁄4 cups chopped plums (about 6)
1 cup ketchup
1⁄4 cup finely chopped shallot
1⁄4 cup maple syrup
2 1⁄2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1⁄2 teaspoon fresh ground black pepper
1⁄4 teaspoon ground red pepper
Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
Uncover and simmer 15 minutes or until thick, stirring occasionally. Cool 10 minutes, then place mixture in a food processor. Process until smooth.
Refrigerate in an airtight container for up to 2 weeks.
Serving size: 2 tablespoons.
Share to Print