Julie Bove wrote in rec.food.cooking:

> Last year and this, a woman took apples from one of my trees to make
> cider. She gave me a gift of a jar of orange plum sauce that she just
> canned. She said it was made with honey as opposed to sugar. The
> sauce appears to be very thin. Any clues as to what to do with it?
> We're not really big sauce people here and in general, I just don't
> use them. So I haven't a clue.

Do one of you like pork? It would do well in a frying pan with raw
pork. It would also do well as a glaze on ham I think.

O know not all of you eat the same things so might work for some better
than others.

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