This is a wonderful sauce for roast chicken or duck. Freeze some for Thanksgiving…

8 oz red or purple plums, pitted and sliced or chopped
1 c dry red wine
1/4 c honey
1/3 c chicken or vegetable broth
1 T soy sauce
(salt) and black pepper to taste

1. Combine plums and wine in a non-reactive saucepan and bring to a boil over medium-high heat. Gently boil until the mixture is reduced to a syrup, 15 minutes, or so. Cool, then puree in a blender or food processor.

2. Return puree to the saucepan and add honey, broth, and soy sauce. Simmer until thickened, 10 minutes or so. Season with ground black pepper. Taste, and, if you think some salt is needed, sprinkle some in.