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POLISH PLUM SAUCE (sos śliwkowy): In saucepan combine 1 c powidła, 1/4 c tomato paste or ketchup and 3/4 c home-made spiced-plum (or store-bought spiced-peach) marinade. If neither marinade is available, add 1/3 c cider vinegar and 1/3 c water.) Add 1/2 t salt, 1/2 t marjoram, 1/4 t ground black pepper and 1 t Maggi liquid seasoning. (Variation: For more zing, add 2 - 3 dashes of hot red-pepper sauce and/or 1/2 t ground juniper.) Mix well, bring to boil, reduce heat and simmer covered on low about 15 min, stirring occasionally so it doesn't scorch. Remove from heat and let stand about 20 min., then pack into jar and seal. When cooled to room temp, store in fridge. A nice glaze for roast meat and poultry, it is a great condiment for cold cuts, enriches the flavor of bigos and other dishes and can be used in place of store-bought steak sauce.
PLUM BRANDY (nalewka śliwkowa): Rinse, drain and dry 1 c unpitted prunes. Place in pt jar with 1" strip of orange rind, 1" piece of vanilla pod and (optional) a 3" long, finger-thick, sun-dried oak twig with bark removed. Fill jar with 190-proof spirytus (grain alcohol) or the strongest available vodka. Seal and store at room temp in dark place 2 months, shaking jar every few days. Strain through cotton-filled funnel into bottle, seal and store in dark place. Drench contents of jar with 80-proof vodka. Seal and store for 1 month. Strain through cotton-filled funnel into bottle. Combine the two extracts and let them age for at least 2 months, but a year or more is even better. Add 2-4 jigger to 1 qt vodka to get a drier or slightly sweet plum brandy.