Plum Sauce

From 1911:

To a 2 quart basket of purple plums allow 3 oranges.
Put the oranges -rind and pulp- through your meat grinder.
Halve the plums and remove the stones.
Make a thick syrup as you would for canning anything, only richer.
Put in the fruit; boil until hot through, and seal at once.
It is unusual and delicious.