Spiced Cranberry Plum Sauce

jelly-plum-sauceIn November, people generally make Cranberry Sauce, but for a welcome change on Thanksgiving, try this aromatic and delicious Spiced Cranberry Plum Sauce or Plum Chutney, and you’ll love it! It is highly versatile, and can be made sweet or spicy. The smell of the spices simmering in the fruity pulp is a great energizer, and the the color looks beautiful. You can use this basic recipe to make Plum Jelly, Chutneys or Jams, use as a side order of dipping sauce, or as a versatile and colorful dressing to top salads and desserts!

This is similar to a Plum Compote, however, I’ve added a hint of orange, some cranberries and some Rose essence to make this festive enough for Holiday Season! If you are interested in making a proper Plum Jelly, here are some detailed instructions on How to Make Jelly. However, you can use this basic recipe and modify it to make it either sweet or tangy, as you like. Leave it pulpy, or blend it to form a smooth sauce – its your wish. Off this goes to the Nourishing Holiday Food Carnival to add a seasonal touch, and also to Culinarty for the Original Recipes-Holiday Food roundup!


8 large Fresh plums – deseeded and cut into 1/2″ pieces
2 orange rinds
2 tbsp orange juice
2 tbsp fresh cranberries – deseeded and washed
1 cup brown sugar (adjust according to taste and tartness of fruits)
1/4 – 1/2 cup water
2 tbsp rose water (or essence diluted in water)
pinch of nutmeg
1/4 tsp paprika (optional, if you are looking to make a spicy chutney)

Take a thick-bottom pan and add the chopped plums, orange rinds, brown sugar, orange juice, cranberries, paprika (optional) and nutmeg to it. Let this cook for at least 45-60 mins, on low-heat, stirring and coating once in a while, till the fruits beome mushy and soft.

Now add about 1/4th cup of water and let it simmer, partially covered, for another 10-15 minutes. Keep stirring often so the fruit doesn’t stick at the bottom of the pan. Add more water ONLY if needed; Do not overcook else you would break the fruit. Remove from stove once its cooked and and allow to cool to room slightly.

Add the rose water or rose essence, mix well, and allow to cool to room temperature.

Your basic Plum Sauce is ready! You can put this in steamed and dried (air-tight)jars to preserve as a jam, or proceed to make a Jelly. Vacuum seal the jars and store in a cool, dry place. You can also blend it to make a thick dessert sauce.


  1. Kimi Harris says:

    What a beautiful recipe! That bright red color is just perfect for a holiday meal, and it sounds delicious. 🙂 Thanks for being part of the carnival!

  2. Love the combination… rose water must be a great addition.

  3. Great combination of plum and cranberry…looks delicious 🙂

  4. I’m a fan of the plum, so I know I would like this.

    Yes, I like the rosewater idea. Sounds romantic.

  5. thanks sugargirl! rose water gives a lovely flavor and aroma, which is complemented by the tartness of cranberries and orange. That is what makes this recipe versatile enough to be made sweet, as a dessert sauce, or spiced for a “chutney” version!:)

    I’m glad you liked it!:)

  6. this looks absolutely delicious! I love the addition of rose water and orange! must’ve tasted so refreshing!!:)

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