1 can Oregon Purple Plums
1 T + 1 tsp cornstarch
1 T cider vinegar
1 T brown sugar, packed
1/8 tsp ground rosemary
1/2 tsp ground mustard
- Drain, halve and pit plums, reserving juice.
- Combine plum juice with cornstarch; add remaining ingredients.
- Cook over low heat, stirring constantly until thickened and clear.
- Add plums. Delicious served with pork or poultry.