Fiddle Version of Plum Sauce

photography Amy Albertson

Six Plums

photography Amy Albertson

Plums Chopped Up and Ready to Go

photography Amy Albertson

 Add 1/3 cup of sugar, 1/2 teaspoon allspice,

1/8 teaspoon red pepper flakes (optional) 

and one tablespoon fresh minced ginger

Cook for about 20 minutes.  Do not add water, the plums will release liquid as they cook.  

photography Amy Albertson

Finished version of Plum Sauce

(fresh ginger in the foreground. If you don't have

fresh ginger you can substitute dried ground ginger)

I've been making my now famous Pork Tenderloin with Plum Sauce since I was 19. I called my grandmother, Jean Darling, for her recipe when I was in college in Washington, DC. I remember Granny reading the ingredients over the phone to me (no measurements, just ingredients and technique.) My grandmother is an amazing cook and this was one of my favorite recipes that she made. Here is a picture of Granny:

My cute Granny at the Ballard School

Luau fundraiser five years ago.

So after 20 years of making this great sauce, it was time to create a Fiddle Version of the Plum Sauce. The result with the reduced sugar and fresh plums was so good that I may make this the official version of plum sauce for all the time (diet or no diet! However, I may still add the red wine or plum wine to the non-fiddle version:-) I serve this sauce over pork chops, pork tenderloin or chicken. A 1/3 cup serving is only 1 point*. Serve with rice or couscous as a side dish.

Fiddle Version of Plum Sauce

6 plums, pits removed and roughly chopped

1/3 cup sugar

Juice from 2 lemons

2 tablespoons soy sauce

1/8 teaspoon red pepper flakes

1 tablespoon fresh ginger, minced

(or substitute 1 teaspoon dry ground ginger)

1/2 teaspoon allspice

Place all the ingredients in a heavy bottom saucepan and cook over medium heat for 20 minutes or until plums are broken down. Stir with a spoon. If you want a smoother sauce you can puree it. If you like a chunkier sauce, serve it as is.

Keeps up to two weeks in the refrigerator. It also freezes extremely well, so you can make this in advance for a dinner party and then reheat the day of your party. Or make it shelf stable by using normal canning techniques for jars.

*The Points® values for these products and/or recipes were calculated by Maili and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark.