2tbspflavorless oil for sautéinglike grapeseed or canola
Preheat the oven to 350. Warm the plums in a pan in the oven until hot throughout, and very soft when touched. Pour the plums and juice into a colander set over a large bowl, and allow to drain and cool until you can handle them.
Mash the plums through the colander with a gloved hand, leaving the stones and skins behind. Reserve the pulp, discard the rest.
In a small sauce pot, sweat the shallots or onion and ginger in the oil until translucent, then add the remaining ingredients including the plum pulp, bring to a simmer and cook for 15 minutes, or until the mixture has thickened nicely.
Working in batches, or using a handblender puree the mixture in a highspeed blender until smooth. Double check the seasoning and adjust as needed, then refrigerate or can.
A great sauce for roasted chicken, game or pork. The spices can be played with however you like, but be sure to use a blend to make it more interesting. Roasting the plums opposed to boiling them reduces the natural tannins found in the skins.