Spicy plum barbecue sauce

1 tablespoon olive oil

½ onion, roughly chopped

2 cloves garlic, grated

1 pound plums, pitted and chopped

5 ½ cups water

¼ cup red plum jam

1 tablespoon honey

2 teaspoons apple cider vinegar

2 teaspoons Dijon mustard

2 teaspoons chipotle pepper in adobo sauce, finely chopped (from canned)

¼ teaspoon salt

¼ teaspoon black pepper

1 teaspoon fresh ginger, grated

Sauté the onion and garlic
In a large (3 to 4 quart), heavy-bottomed pot over medium heat, cook the onion and garlic in the olive oil for 5-7 minutes or until the onion becomes tender and fragrant.

Cook the sauce
Add in the plums, water, red plum jam, honey, apple cider vinegar, Dijon mustard, finely chopped chipotle in adobo, salt and pepper and bring the mixture to a boil. Reduce the heat to medium, cover and simmer, stirring occasionally for 45 minutes, or until the plums have begun to break down. Add the grated ginger, and simmer uncovered for an additional 5 to 7 minutes until the sauce has thickened to the desired consistency. Let the sauce stand for 10 minutes to cool.

Purée the sauce
Using an immersion blender, purée the cooled sauce until it's smooth (or as I do occasionally, leave the sauce with a slightly chunky texture — the bits of pepper and plum are especially good on pork chops). Use immediately to glaze your favorite pork or chicken dishes or store refrigerated in an airtight container (a mason jar is ideal) for up to 1 week.

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Spicy plum barbecue sauce