|Plum jam||1 Cup (16 tbs)|
|Cider vinegar||1 Tablespoon|
|Onion||1 Teaspoon, grated|
|Ground allspice||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
Combine all ingredients in a small saucepan; heat slowly, stirring constantly, to boiling.
MAKE-AHEAD NOTE: This sauce is a good keeper and may be made several days ahead and stored, covered, in the refrigerator.
Let stand to warm before serving.