Spiced Plum Barbecue Sauce

A special BBQ sauce elevates a good barbecue to a great one. This sauce also makes an excellent hostess gift or parting gift from your barbecue.

Makes 2 cups

½ teaspoon coriander seed
½ teaspoon mustard seed
½ teaspoon cumin seed
1 tablespoon unsalted butter
1 small yellow onion, finely chopped (about ¼ cup)
6 plums, pitted and quartered (about 2 cups)
1 cup ketchup
½ cup firmly packed brown sugar
¼ cup bourbon
3 tablespoons cider vinegar
3 tablespoons molasses
2 tablespoons Worcestersire sauce
1 tablespoon Dijon mustard
2 garlic cloves, crushed
⅛ teaspoon ground cloves
1 teaspoon vanilla extract
1 (1-inch) stick cinnamon
1 (3-inch) piece of fresh ginger, peeled in sliced
½ teaspoon freshly ground black pepper

In a small saucepan over medium-low heat, toast the coriander, mustard, and cumin seeds, shaking the pan often, until lightly browned and fragrant, about 3 minutes. Transfer the spices to a spice grinder and grind until fine set aside.

Melt the butter in a medium saucepan over medium-high heat. Add the onions and plus; cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Add the ground spices and the remaining ingredients. Bring the sauce to a simmer. Reduce the heat to low; cook until sauce has thickened slightly and plus are very soft, about 20 minutes. Pour the sauce through a fine-mesh strainer into a medium bowl; press the solids to extract all their juices (don’t forget to scrape the bottom of the strainer for additional sauce); discard solids. Refrigerate until needed.

Note: The sauce can be refrigerated for up to four weeks or frozen for several months.