• 2 Ratings

A splash of ruby port makes this fruit dessert recipe stand out. Pile the cinnamon plums atop yogurt or ice cream for one of the most elegant yet easy dessert recipes ever.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Quarter and pit plums. Using a vegetable peeler, cut 2- to 3-inch strips of peel from orange, scraping off any white portions with a paring knife. Squeeze juice from orange; measure 1/3 cup juice.

  • For syrup, in a large saucepan combine the 1/3 cup orange juice, the water, sugar, port, and salt. Bring to boiling, stirring to dissolve sugar.

  • Pack plums, orange peel, and cinnamon sticks into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over plums, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 20 minutes (begin timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 7 pints.

Nutrition Facts

125 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 26mg; potassium 135mg; carbohydrates 30g; fiber 1g; sugar 28g; protein 1g; trans fatty acidg; vitamin a 278IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 6mcg; vitamin b12mcg; calcium 8mg; ironmg.


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0