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Prep Time: 10 minutes
Servings: 32

• 1 tablespoon olive oil
• 2 medium onions, coarsely chopped
• 1 cup cider vinegar
• 1/2 cup water
• 2 cups packed light brown sugar
• 4 cups (about 24 ounces) pitted dried plums
• 5 cups apples and/or pears, peeled, cored and cut into 3/4-inch cubes
• 1/4 cup finely chopped fresh ginger
• 2 whole cinnamon sticks
• 2 large cloves garlic, finely chopped
• 1 teaspoon salt
• Zest of 2 lemons

In large Dutch oven or saucepan, heat oil over medium-high heat until hot.

Add onions; cook and stir 5 to 7 minutes or until tender

Add vinegar and water; stir in sugar.

Add all remaining ingredients; bring to a boil, covered, stirring occasionally.
Reduce heat; simmer, covered, 20 to 25 minutes or until apples and pears are tender, stirring occasionally.

Remove from heat; cool 20 minutes, uncovered.

Spoon into jars with lids for gift-giving.
Store, covered, in refrigerator for up to 1 month.

Remove cinnamon sticks before serving.

Serve warm with baked ham, pork roast or smoked turkey, if desired.

Tip: For lemon zest, use zester or vegetable peeler to remove yellow portion only from lemons. If using peeler, cut into thin strips.

Nutritional Information (per serving)
Calories  120 
Cholesterol  0mg 
% of Calories from Fat  8% 
Fat  1g 
Sodium  80mg 
Carbohydrates  29g 
Protein  1g 
Fiber  2g 

California Dried Plum Board - www.californiadriedplums.org


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