This is versatile –it can be a dressing for greens or roasted vegetables, over fruit, or it can be a sauce for roasted meats. The consistency will depend on whether you choose to strain the plum mixture or not, and on the amount of oil you use. Red wine is customarily paired with plums, but a rosé or bold white would work, too.

2 1/2 c chopped, pitted plums
1 fresh chile pepper, seeded and ribbed, if you like, and finely chopped
1 – 2 t sugar
1/2 c wine, plus extra, if needed (or other liquid)
1 cinnamon stick, or 1/2 t ground ginger
1 t peeled, grated ginger, or 1/8 t powdered ginger
extra-virgin olive oil, or other oil, as needed

1. Put all ingredients except oil in a saucepan. Bring to a simmer and then cook at this level for about 15 minutes, until the plums have broken down. If the plums weren’t very juicy and the pan seems to be drying out, then add a splash more wine or water or apple juice. Either strain into a container or just transfer to this container, removing cinnamon stick.

2. Add oil incrementally to achieve the consistency you require for your culinary needs.