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.

1. 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.
2. 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.
3. Fill prepared glass canning jars
4. Store in a cool place for up to 3 months.