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Real Food

Fresh and Easy Plum Sauce – Juggling Real Food and Real Life

Some of the greatest reasons to eat seasonally is how delicious foods are in season and what great prices you can find on seasonal food.  The downside is what the heck to do with the huge amount of tomatoes, zucchini, plums………..you have.  The fruit and vegetable harvest usually comes in large quantity over just a short time.  Our job is to figure out how we can preserve this harvest to last for more than the short harvest season.

 

Basket of Fresh Plums

I was very lucky to receive a huge basket of plums this season.  My father’s good friend has plum trees and invited him to come over and pick plums.  What a wonderful gift it was to get this large basket of delicious plums at no charge.  Talk about budget friendly!

My family ate out of the basket for a few days.  They were the most delicious plums I can remember ever eating.  In fact, I was eating two a day for lunch.  These plums certainly were not labeled “organic”, but I could be confident that I was feeding my family fruit that was free of chemicals.

I decided to experiment with making plum sauce since I had so many plums.  The sauce turned out better than I could have imagined.  It is perfect on Cinnamon Spelt Pancakes and as a yogurt topping.  I was making homemade chicken nuggets at the same time I was making this sauce and I found it was a perfect combination.  It is my favorite new dipping sauce.

 

Plum Sauce Ingredients
Plum Sauce Cooking
Plum Sauce Cooking



Ingredients:

  • 1/4 Cup Coconut Oil (Can substitute butter)
  • 1/4 Cup Honey
  • 2 Cups Plums Cut into 1/2 inch pieces (I kept the skin on.)
  • 1 teaspoon whole wheat flour



Directions:

 

  1. Add Coconut Oil to saucepan and melt over medium heat.
  2. Stir in Honey.  Mix to combine.
  3. Add Plums.  Mix into coconut oil and honey mixture.  Let this heat up for about a minute.
  4. Sprinkle in Flour.  This is the thickener.  Stir this in well.
  5. Bring the mixture to a boil, stirring constantly.  Takes about a minute.
  6. Reduce heat and let simmer for about 8-10 minutes.  The longer you cook it, the thicker it will be.
The sauce can be stored in the refrigerator for a few days or frozen.  If you double or triple or more the batch then you will have plenty for another day.  That’s how I like to Juggle Real Food and Real Life.
What do you like to cook in larger batches?  Do you have fruits or vegetables that you buy in large quantities so that you can preserve them for later in the year?  Tell me about the great deals you have gotten on produce lately.

 

 


4 Comments

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Comments

  1. Mel@Mellywood's Mansion says

    August 19, 2013 at 11:27 pm

    Oh yum, I love plums, but sadly we don't grow them. We have fruit and veggies growing year round so whatever is in season is what gets cooked in large batches. I have to say I am a bigger fan of freezing things than of canning them. Probably because Im lazy 😛

    Reply
  2. Juggling Real Food and Real Life says

    August 20, 2013 at 5:20 pm

    I haven't figured out the canning thing yet either. I never seem to have enough time for that. Freezing suits me. I wish I could have fruits and veggies growing year round. Our growing season is pretty short around here.

    Reply
  3. Anonymous says

    August 20, 2013 at 6:09 pm

    There were no chemicals sprayed on the trees. I asked Tom about that. How they grew is how we picked them. Dad used tapioca for his thickner and it was very good,

    Reply
  4. Heather May says

    August 21, 2013 at 7:34 pm

    I can not wait to try this. Oddly enough…I do not like plums but LOVE plum sauce! Totally IN!

    Reply

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