A beautiful, beautiful marriage of boozy, sweet, tangy, bitter. This one begins with freshly picked organic blue damson plums macerating overnight with organic cane sugar, finely diced orange peel and fresh squeezed orange juice. Then, the mixture is cooked low and slow on the stovetop for 4-6 hours. Just before canning, cointreau–an upscale triple sec variant using sweet and bitter orange peels, hailing from France–is added to the mixture. This boosts the orange flavors, adds a little hint of bitter, and brings out all the best warm&spicy elements of the plums. Transcendent with bucheron and other softer goat cheeses with a little funk! Or to fill a chocolate orange cake, or on top of a slice of buckwheat sourdough bread, or shaken with some booze for a killer cocktail!

100% vegan&gluten free.