1 lb plums (pitted and sliced)
1/4 c water
1/4 c apple cider vinegar
2 T tamari sauce
1 T fresh ginger
1 clove minced garlic
1/2 tsp cinnamon
1/4 tsp cayenne pepper
Combine in instant pot. 10 min on high. Then let it natural release for 10 min.
Put IP on saute.
Add both 1/4 c granulated stevia and whisk the 1/2 tsp xanthum gum into the hot sauce. Simmer for 8 min to thicken.
Use immersion blender to puree.
Let it cool.
Place in the fridge for 10 days or in the freezer for later.
