Spicy Plum Sauce

From Entertaining with Lonagaberger: Celebrating the Seasons

(Makes approximately 2 Cups)

Ingredients:

2-3 Medium dried ancho or New Mexico chilies, stems and seeds discarded
1 C chopped onion
1/4 C cider vinegar
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 clove garlic, crushed
2 tsp. minced fresh ginger
1 13-oz. jar plum jam

Directions:

1. Soften the chilies in a bowl of very warm water for 30 minutes. Combine the chilies, onion, vinegar, cloves, allspice, garlic & ginger in a medium saucepan with 1 C water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium, and simmer 10 minutes.

2. Add the plum jam and simmer an additional 15 minutes, or until reduced by one-third. Cool slightly and purée in a blender until smooth. If the mixture seems thin, return it to the pan and reduce until the consistency is thicker. Cool and refrigerate in a airtight container.