Plum Sauce

• 1 cup dry red wine
• 14 cup sugar
• 2 juniper berries, crushed
• 1 sprig fresh thyme
• 1 piece lemon, zest of
• 1 pinch ground allspice
• 1 lb red plums or 1 lb purple plums, pitted and cut into 6ths

1. In a medium nonreactive saucepan, combine all ingredients except plums and bring to a boil over moderate heat.
2. Reduce heat and simmer for 4 minutes.
3. Add plums and cook until they have fallen apart, about 7-10 minutes.
4. Reduce heat and continue to cook, stirring frequently until most of the liquid has evaporated.
5. Discard thyme and zest.
6. The sauce can be left chunky or pureed in a food processor until smooth.
7. Let cool,then pack into jars an refrigerate.
8. Will keep 4 weeks.

red wine, sugar, juniper berries, thyme, lemon, ground allspice, red plums

Taken from www.food.com/recipe/plum-sauce-62732 (may not work)