Recipes

Ingredients

1 can Oregon Purple Plums

1 tablespoon + 1 teaspoon cornstarch

1 tablespoon cider vinegar

1 tablespoon brown sugar, packed

1/8 teaspoon ground rosemary

1/2 teaspoon ground mustard

Instructions

Drain, halve and pit plums, reserving juice. Combine plum juice with cornstarch; add remaining ingredients. Cook over low heat, stirring constantly until tichkened and clear. Add plums. Delicious served with pork or poultry.