1 1/2 pounds red or black plums
In a large heavy saucepan, combine all ingredients. Bring to a simmer, stirring frequently. Reduce heat to low and simmer, stirring occasionally, until plums have cooked down to a puree, 35 to 45 minutes. Remove from heat and let cool. Discard cinnamon stick. Transfer to a bowl or storage container. (The ketchup will keep, covered, in the refrigerator for up to 1 week or in the freezer for up to 6 months.)
Contributor: Eating Well, July/August 1997
Yield: 36 servings
Preparation Time: 0:00
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