Cranberry sauce is a fine side dish to serve with a poultry-themed meal and it is lovely mixed with mayo for a spread for chicken or turkey sandwiches, too. I have published a number of cranberry sauce recipes (links below) and, today, I am adding to that repertoire with a recipe for Cranberry Plum Sauce.
Every year, I buy a big bag of the fresh, locally grown PEI cranberries. I have several cranberry sauce recipes and I make batches of several (or sometimes all) of them and freeze them for ready use because they thaw quickly and it’s one less thing to do when cooking a roast turkey or chicken dinner. The sauces can certainly be made with frozen cranberries at any time throughout the year as well.
So, either fresh or frozen cranberries can be used for this Cranberry Plum Sauce recipe. I have used blue and red plums in my recipe testings and can vouch for either being suitable. Other types of plums may also work.
As with my other cranberry sauce recipes, this one starts with the making of a simple syrup of water and sugar. This recipe calls for ½ tablespoon of a good quality dark balsamic vinegar. I have used raspberry and blueberry flavored balsamics in my testings and either adds lovely flavor though a basic dark balsamic would be fine as well. A small sprig of fresh Rosemary has been listed as an optional ingredient. If you have it, and like Rosemary flavor, add it to infuse some subtle flavor but the sauce will be just fine without it, too.
Like my other cranberry sauces, stir this one frequently both as it cooks and while it is cooling. The more the sauce is stirred, the thicker it will become.
This sauce will keep, tightly covered, in the refrigerator for up to five days. It freezes well so is a great time saver and convenience to have on hand in the freezer, already prepped for a roast turkey or chicken dinner any time.
CRANBERRY PLUM SAUCE
Ingredients:
¾ cup granulated sugar
1 cup water
10 oz/284g cranberries, fresh or frozen
6 oz/170g plums (blue or red)
¼ cup pure maple syrup
½ tbsp dark balsamic vinegar of choice
½ tbsp orange zest
1/8 tsp allspice
1/8 tsp nutmeg
1 small sprig fresh Rosemary (optional)
Method:
Wash plums and remove and discard stones. Cut plums into bite-sized pieces. Set aside.
In medium-sized, heavy-bottomed saucepan, bring sugar and water to boil over medium-high heat. Reduce heat to medium and boil, uncovered, for 5 minutes, stirring occasionally. Add cranberries and cook over medium-low heat for 6-8 minutes, stirring occasionally.
Add the plums to the cranberries and raise heat slightly to return mixture just to the boiling point. Then, cook over medium-low heat about 7-10 minutes longer, stirring often until cranberries and plums have softened.
Stir in maple syrup, balsamic vinegar, orange zest, spices, and a sprig of fresh Rosemary (optional). Continue to cook sauce over medium-low to low heat, uncovered, stirring frequently while cooking, for another 2-3 minutes, or until sauce shows signs of thickening.
Remove saucepan from heat and stir sauce several times as it cools as this will help it to thicken.
Remove and discard sprig of Rosemary. Store sauce, tightly covered, in refrigerator for up to 5 days or freeze for longer storage. Serve sauce cold or at room temperature as a side dish to roasted poultry.
Yield: Apx. 2 – 2¼ cups
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CRANBERRY PLUM SAUCE
Made with cranberries, plums, and select seasonings, this Cranberry Plum Sauce makes a fine accompaniment to any poultry-themed meal.
Ingredients
- ¾ cup granulated sugar
- 1 cup water
- 10oz/284g cranberries, fresh or frozen
- 6oz/170g plums (blue or red)
- ¼ cup pure maple syrup
- ½ tbsp dark balsamic vinegar of choice
- ½ tbsp orange zest
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1 small sprig fresh Rosemary (optional)
Instructions
-
Wash plums and remove and discard stones. Cut plums into bite-sized pieces. Set aside.
-
In medium-sized, heavy-bottomed saucepan, bring sugar and water to boil over medium-high heat. Reduce heat to medium and boil, uncovered, for 5 minutes, stirring occasionally. Add cranberries and cook over medium-low heat for 6-8 minutes, stirring occasionally.
-
Add the plums to the cranberries and raise heat slightly to return mixture just to the boiling point. Then, cook over medium-low heat about 7-10 minutes longer, stirring often until cranberries and plums have softened.
-
Stir in maple syrup, balsamic vinegar, orange zest, spices, and a sprig of fresh Rosemary (optional). Continue to cook sauce over medium-low to low heat, uncovered, stirring frequently while cooking, for another 2-3 minutes, or until sauce shows signs of thickening.
-
Remove saucepan from heat and stir sauce several times as it cools as this will help it to thicken.
-
Remove and discard sprig of Rosemary. Store sauce, tightly covered, in refrigerator for up to 5 days or freeze for longer storage. Serve sauce cold or at room temperature as a condiment to roasted poultry.
Recipe Notes
Yield: Apx. 2 – 2¼ cups
Copyright My Island Bistro Kitchen
FOR OTHER GREAT CRANBERRY SAUCE RECIPES FROM MY ISLAND BISTRO KITCHEN, CLICK THE LINKS BELOW:
Zesty Cranberry Orange Sauce
Cranberry Blueberry Sauce
Cranberry Rhubarb Sauce
Red Wine Cranberry Pear Sauce
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