I adapted this from my cranberry-shallot relish. The tartness of beach plums makes a nice alternative to whole cranberry sauce. Serve with roasted chicken or turkey.

Makes 2 cups.

3 tablespoons olive oil
8 ounces shallots, thinly sliced
1 cup ruby port
2 cups beach plum preserves
1 tablespoon fresh thyme, chopped
½ teaspoon ground nutmeg
½ teaspoon cinnamon
1 teaspoon orange zest
Salt and pepper

Heat oil in a large saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes.

Reduce heat and continue caramelizing the shallots to a rich golden-brown color. Adjust the heat as necessary so the shallots don’t burn (about 10 minutes).

Add port and the beach plum preserves. Bring to a boil, then simmer until the mixture reduces by half. Remove from the heat and add the remaining ingredients. Salt and pepper to taste. Cover and refrigerate.