Plum Ketchup

This out-of-the-box recipe will transform your sandwiches, grilled or roasted chicken and pork, and anything else you can think of!
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This recipe main ingredient "plums" contain almost DOUBLE the number of antioxidants found in most other fruits.

Plums are full of “anthocyanins,” … a type of antioxidant that reduces inflammation associated with lung and joint problems. 

While plums may seem high in sugar, plums don’t appear to cause blood sugar spikes. That’s because they also increase the production of hormones that regulate blood sugar.

This recipe is a spicy-sweet alternative to regular ketchup … and just might become your go-to choice when plums are in season!

(makes 18 servings)

• 6 medium plums, pitted and quartered
• 2 cloves garlic, minced
• 3 Tbsp coconut sugar
• ⅓ cup (80 ml) apple cider vinegar
• ⅓ cup (80 ml) water
• ½ tsp sea salt
• 1 tsp pumpkin pie spice
• Dash of cayenne pepper

In a large heavy saucepan, combine all of the ingredients and bring to a simmer over medium heat. Lower the heat and let simmer uncovered until the plums have cooked down to a puree consistency (about 35-40 minutes) stirring occasionally.
Remove from the heat and let cool before scraping into a bowl or other storage container. It will keep in the fridge for 1 week or freezer for 6 months.