Yields Makes 3 cups
Notes: The relish thickens as it cools. Store in a covered jar in the refrigerator up to 10 days.

How to Make It

Step 1
1

In a 12- to 14-inch frying pan, combine orange peel, orange juice, wine, 3/4 cup sugar, cardamom, coriander, and ginger. Boil over high heat until reduced to about 1 cup, about 20 minutes.

Step 2
2

Meanwhile, rinse plums and cut into chunks; discard pits.

Step 3
3

Add plums to reduced sauce. Simmer rapidly, stirring often, until fruit is very soft and mixture is reduced to about 3 cups, about 25 minutes. Taste and add additional sugar if desired, then simmer 2 to 3 minutes more.

Step 4
4

Serve warm, cool, or cold.

Step 5
5

Nutritional analysis per 1/4 cup.

Ingredients

 2 teaspoons grated orange peel
 2 cups orange juice
 2 cups dry red wine
  About 3/4 cup sugar
 1/4 teaspoon cardamom seed
 1 teaspoon coriander seed
 1 tablespoon minced fresh ginger
 2 pounds firm to ripe prune plums

Directions

Step 1
1

In a 12- to 14-inch frying pan, combine orange peel, orange juice, wine, 3/4 cup sugar, cardamom, coriander, and ginger. Boil over high heat until reduced to about 1 cup, about 20 minutes.

Step 2
2

Meanwhile, rinse plums and cut into chunks; discard pits.

Step 3
3

Add plums to reduced sauce. Simmer rapidly, stirring often, until fruit is very soft and mixture is reduced to about 3 cups, about 25 minutes. Taste and add additional sugar if desired, then simmer 2 to 3 minutes more.

Step 4
4

Serve warm, cool, or cold.

Step 5
5

Nutritional analysis per 1/4 cup.

Red Wine Plum Relish