Instructions. Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly. Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot.. Directions. In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes.
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Slice plums in half and remove the pit. Dice plums into 2" chunks. Cook the plums - Add the chunks of plum and all other ingredients into a large saucepan. Bring the ingredients to a boil. Reduce the heat to a simmer, cover with a lid and cook for 25 minutes. Remove the pan from the heat.. This takes about 20 to 35 minutes. Move all the plums to a food mill. Pick out as many pits as you can right off the bat. Mill the plums into a coarse puree, removing pits as you go. This is actually really easy with domestic plums, as both the pit and the plum itself is larger than its wild cousin.
