Awesome sauce for pretty much any beef, but especially good on game. Also great with pork.
Ingredients
- 2.5 lbs of ripe juicy plums, quartered and pitted
- ½ cup Zinfandel
- 2 tbl red wine vinegar
- 2/3 cup of coconut sugar (or brown sugar)
- 1 piece star anise
- 1 pinch ground clove
- 1 cinnamon stick
- ¼ teaspoon allspice
- ½ teaspoon coarse sea salt
- 2 teaspoons cayenne pepper (optional but amazing)
- 4 cloves finely minced garlic
Directions
In a heavy saucepan over medium-high heat, bring all ingredients except garlic and cayenne to a boil. Lower heat to medium and cook at a simmer. Stir frequently, mashing plums as you go for 20 minutes or until the liquid is very thick and jam-like.
- Allow to cool for 10 minutes, remove star anise and cinnamon stick and then blend in a high-powered blender or immersion mixer until completely smooth.
- Return to the saucepan, adding garlic and cayenne. Cook on medium-low, and keep at a bare simmer 5-10 minutes until the ketchup is as thick as tomato ketchup.
- Fill prepared glass canning jars
- Store in a cool place for up to 3 months.
