Ingredients

5 pounds fresh plums, halved (not necessary to pit them)
1 1/4 cups sugar

Directions

Combine plums and sugar in a large heavy non-aluminum pot. Mash plums slightly with back of spoon to release enough juices to mix with sugar. Cover and cook 20 to 30 minutes until plums are very soft. Check and stir plums occasionally. Strain mixture through sieve into a large bowl, pressing to release liquid and as much pulp as possible. Discard skins and pits remaining in sieve. Return sauce to clean pot. Boil gently, uncovered, to reduce to about 4 cups of sauce.

Suggestions: Use as a sauce over ice cream, spice cake or gingerbread. Also good with non-fat angel food cake. Or mix with your favorite barbecue sauce and use as a baste for grilling chicken, pork, ham.

To use as a Chinese dipping sauce, heat 4 cups plum sauce to simmer. Remove from heat and stir in 1/4 cup soy sauce, 2 1/2 tablespoons rice-wine vinegar, 2 teaspoons sesame oil, 2 minced garlic cloves, 2 teaspoons freshly grated ginger and 1/4 teaspoon or more cayenne. Keep refrigerated. Makes about 4 half-pints.