Plum Ketchup

July/August 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.6 (8 votes)

Fresh and flavorful plum ketchup makes a delicious sandwich spread, a sauce for grilled beef, pork or chicken, or an excellent way to add excitement to turkey burgers.

"I've been making this for years ever since I found it. SO good on top of meatloaf; great as a sandwich spread for chicken, or a glaze for pork tenderloin. Love that it freezes well and you can pull it out in the middle of winter for a...
Plum Ketchup

Makes: About 2 1/4 cups

Active Time:

Total Time:


  • 1 1/2 pounds red or black plums, (5-6 medium), pitted and quartered
  • 2 cloves garlic, minced
  • 1/3 cup packed light brown sugar
  • 1/3 cup cider vinegar
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1 2-inch cinnamon stick


  1. Combine plums, garlic, brown sugar, vinegar, water, salt, ginger, allspice, pepper, cayenne and cinnamon stick in a large heavy saucepan. Bring to a simmer, stirring frequently. Reduce heat to low and simmer, uncovered, stirring occasionally, until the plums have cooked down to a puree, 35 to 45 minutes. Remove from heat and let cool. Discard the cinnamon stick. Transfer to a bowl or storage container.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 6 months.


Per tablespoon: 19 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 0 g fiber; 33 mg sodium; 34 mg potassium.

Exchanges: Free Food

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