Spiced blood plum sauce

Preparation info
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By Christine Manfield

Published 1999

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Make this sauce in late summer when blood plums are plentiful and at their peak, then refrigerate it in sealed jars and use it to spice up desserts through the winter months. I like it with fruit tarts, baked brioche or cake, waffles and Vanilla Ice-cream, fruit crumbles and so on. It is equally delicious served warm or cold.