|Purple plums||14 Ounce (1 Can)|
|Goose fat||2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Port||1 Cup (16 tbs)|
|Ground cinnamon||1 Dash|
|Ground red pepper||1 Dash|
1. Drain plums well; remove pits, and discard. Mash fruit.
2. In hot goose fat, heat flour, stirring constantly, until flour turns light brown— about 2 or 3 minutes.
3. Gradually stir in port; bring to boiling, stirring constantly. Boil 1 minute, stirring; sauce will thicken.
4. Add plums, cinnamon and red pepper; simmer 5 minutes longer, stirring occasionally. Keep warm.