There is no denying fall is officially here. This sauce is delicious with chicken and would also be amazing with pork. It could even replace cranberry be another sauce at Thanksgiving.
roasted plum balsamic sauce
makes enough to pair with 3 – 4 servings of meat
1 small shallot, minced
3 tbsp balsamic vinegar
2 tsp honey
2 tsp dijon mustard
Preheat oven to 375 degrees
Cut plums in half and remove seeds. Lightly toss and coat plums with about a tablespoon of olive oil on baking sheet and place cut down. Roast for 10 minutes, flip and roast for another 10 minutes. After plums are cool enough to handle, roughly chop into small pieces.
In a sauce pan saute the shallot in a small amount of olive oil on medium heat for 2 – 3 minutes; do not allow to brown. Add diced roasted plums, balsamic, honey, and dijon. Season with salt. Simmer for 5 – 6 minutes and allow the plums to break down further. Taste the sauce for salt and if the balsamic is still too strong continue to simmer, adding water or chicken stock if needed. Enjoy!