Rick loves plum sauce with chicken but, oh my, that purchased stuff? I don’t like the ingredient list. 

And the neighbour has a plum tree that is loaded with fruit every year …. So

So, a couple of years ago I tried making some sauce but it wasn’t great. Hmm 

This year, I thought that freeze drying the plums and turning them into a powder should make an ideal base for the sauce. 

So … 200 plums later

I cleaned them, halved them, pitted them, and diced them with my beloved KitchenAid DICER attachment, froze them, and processed them in my Harvest Right freeze dryer. 

I, then, stored most of them in Mylar bags with an oxygen absorber, keeping them for later use. (They are now preserved and will keep for about 20 years or more.)

Next step was to some of preserved plums and blend them into a powder (in the food processor again) and, then,  … then.. try to make the sauce. 

Heat to mix

I, then, blended it all in my blender, adding about equal parts of plum powder.
I think I could have diluted it with some water because it was really thick.
(Note: the freeze-drying cut the weight of the fruit in half.. so that much water was removed)

We tried the homemade plum sauce with some chicken. 

Now I can make a pint of plum sauce at a time, whenever I want some or use the preserved plums or plum powder in desserts.
- Debbie