If you’re not fond of plums try peaches or tangerines.

1. In a large stockpot, combine sugars, vinegar, onion, mustard seed, chili peppers, salt, garlic, and gingerroot.

2. Bring to a boil; add plums.

3. Return mixture to a boil; boil gently, stirring occasionally, about 1 hour and 45 minutes, or until thick and syrupy.

4. Ladle sauce into sterilized jars, leaving ¼" headspace.

5. Remove air bubbles. Wipe rims. Cap and seal.

6. Process in a water-bath canner 10 minutes.

• MAKES 6–7 PINTS

• INGREDIENTS

• 1 cup granulated sugar

• 1 ½ cups brown sugar, packed

• 1 cup apple cider vinegar

  
  cup onion, finely chopped

• 2 tablespoons yellow mustard seed

• 2 tablespoons green chili peppers, finely chopped

• 1 tablespoon salt

• 1–2 garlic cloves, minced

• 1–2 gingerroot pieces, peeled and minced

• 10 cups plums, pitted and finely chopped

Sauces in History Romans were using all manner of items for sauces, including as many as 12 herbs and spices, fish stock, honey, and wheat, flour, or bread thickeners. Most often this was not because the cook was feeling exotic, but rather to cover up the taste of food that may have turned a bit.