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White bowl filled with homemade cranberry sauce garnished with orange slivers and a sprig of Rosemary

CRANBERRY PLUM SAUCE

Made with cranberries, plums, and select seasonings, this Cranberry Plum Sauce makes a fine accompaniment to any poultry-themed meal.

Course Sauce
Cuisine Canadian
Keyword cranberries, cranberry plum sauce, cranberry sauce, homemade cranberry sauce, plums
My Island Bistro Kitchen My Island Bistro Kitchen - Barbara

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

  1. Wash plums and remove and discard stones. Cut plums into bite-sized pieces. Set aside.

  2. 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.

  3. 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.

  4. 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.
  5. Remove saucepan from heat and stir sauce several times as it cools as this will help it to thicken.
  6. 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

 

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