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| PLUM SAUCE | |||||||
| 15 ounces
Oregon Plums w/syrup 2 cups blackberry merlot 2 tablespoons balsamic vinegar Remove the stones from the plums and place them, with their syrup, into a blender and liquefy. Place all ingredients into a sauce pan and bring to a boil. Turn down heat and allow the mixture to reduce by 1/2. Serve warm over meat or chilled on deserts. Yield: 20 ounces |
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