1/4 c. sweet orange marmalade
3 tbsp. red wine vinegar
1/2 tsp. allspice
17oz can whole purple plums (or 6 fresh plums, pitted & halved)
16oz can crushed pineapple

In medium bowl whisk or stir orange marmalade, vinegar, and allspice until smooth. Add the canned plums (well drained) or the fresh plums, and the pineapple (well drained); toss gently.

Makes 2 1/2 cups.

Submitted by: Karen LaValley