Cherry Plum Reduction

Life has been a whirlwind the past few months and one of my goals for 2018 is to do more of what I love and make more time for me. I have been trying my best to slow down more (if only work would listen!) and finally had some time to experiment in the kitchen this weekend with a few new recipes (that I actually remembered to write down afterwards!) I was sad when I logged onto my blog and saw that it has been 3 months since I have posted anything new 😳

There is no better time than the present to turn that around and I hope that I am able to spend more time creating and sharing what we dream up in the Panteluk kitchen. I have a new helper who is keen to do what she can to help mommy in the kitchen, so we could have some interesting experiments this year.  I am excited to share my passion with Z and see what great things we can create in the kitchen together (who knows, maybe soon she’ll be creating a recipe of her own). 

This recipe is simple, but too delicious not to share and it was made 100% from fruit we grew in our yard this year! 

In a saucepan combine: 

• 2.5 cups of pitted Evans cherries (or if you can find a cherry that is a bit more tart than sweet) 
• 2 cups cubed prune plums
• 1 cup gooseberries (blueberries or saskatoons work too) 

All of my fruit was frozen from summer harvest which provide a bit of extra liquid as they thawed. If everything is fresh, you might want to add 1/4 cup of water. Bring the fruit to a boil and let simmer for about an hour (stirring often) until the fruit has reduced and created a nice, thick consistency. Serve hot off the stove on top of a roasted pork tenderloin (or meat of your choice). Also stores well in the fridge and can be used to top pancakes or waffles. Enjoy!