[Sca-cooks] Plum Recipe

[Johnna Holloway]

I came across this recipe last week in the
Wed. August 31st  New York Times.
I thought those with plums might like it.
Enjoy-   Johnna


NYT August 31, 2005


  Recipe: Plum Ketchup

Time: 40 minutes

Half an orange
12-inch cinnamon stick
2 whole cloves
¼ teaspoon black peppercorns, crushed
2 strips lemon zest, diced
1 quart small black Italian plums, pitted and cut into eighths
¼ cup raspberry vinegar
2 tablespoons sugar.

1. Squeeze juice from orange half into medium saucepan. Cut rind into 
quarters and add to pan.

2. Combine cinnamon stick, cloves, peppercorns and lemon zest in large 
mesh tea ball or tie in a piece of cheesecloth. Add to pan with plums, 
vinegar and sugar. Place over medium heat and bring to a simmer. Reduce 
heat to low and simmer until most of juice evaporates, about 30 minutes.

3. Remove tea ball or cheesecloth and orange rinds. Let cool, cover and 
refrigerate for up to 2 weeks. Let sit at room temperature for 1 hour 
before serving.

Yield: 3 to 3½ cups.