Gingered Plum Barbeque Sauce

• 4 black plums (about 3/4 pound), cut into 1-inch chunks
• 1 tablespoon finely grated peeled fresh gingerroot
• 1 garlic clove, chopped
• 3 tablespoons hoisin sauce*
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 star anise or 1/4 teaspoon anise seeds
• 1 tablespoon cider vinegar
• 2 scallions, chopped
• *available at specialty foods shops, Asian markets, and most supermarkets

1. In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes.
2. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes.
3. Discard star anise or anise seeds and stir in scallions.

black plums, gingerroot, garlic, hoisin sauce, brown sugar, water, soy sauce, anise, cider vinegar, scallions, foods shops

Taken from www.epicurious.com/recipes/food/views/gingered-plum-barbeque-sauce-12439 (may not work)