Tart Plum and Raspberry Sauce
Tart Plum and Raspberry Sauce
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 10 to 12
2 tablespoons finely grated orange zest 1 cup orange juice 1 cup sugar (or more if plums are very sour) 10 large firm plums, cut into 1/2-inch thick slices, about 7 cups 2 teaspoons dark rum, optional 3 cups raspberries, divided

Step 1 Bring the zest, orange juice and sugar to boil in a large saucepan for 2 minutes. Add the plums. Simmer, stirring often, until the plums begin to soften but are not falling apart, 5 to 7 minutes. Transfer to a bowl. Stir in the rum, if using, and half the raspberries. (This can be made two days ahead and refrigerated. Serve warm. Gently reheat until just warm in a microwave oven or on a stovetop.)

Step 2 Stir in the remaining raspberries.

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