I have been making this summer fruit sauce for years. It's the definition of Seriously Simple since all that is required is blending the ingredients together and simmering until done. When I see the seasons' first stone fruit in the market, I immediately make a note to cook up a batch of this versatile condiment during the summer apricot and plum season.

Apricot season begins in early summer and can last until mid-August. Most fresh U.S. apricots come from California. They were first planted when the Spanish missionaries came over in the 18th century. These creamy, orange nuggets of velvety fruit are intensely aromatic when ripe. The plums add their own tangy flavor to this spiced sunny fruit blend. Plums have a longer season than apricots and will be available all summer and even into the fall, so pay attention to your apricot season since it can be short.

There are many apricot and plum varieties. If you can find Blenheim apricots, that is my pick for this sauce, but any ripe apricot will do. I usually go with the dark skinned Santa Rosa plums -- but, again, whatever is in season will work fine. Fresh lime and ginger add a complementary and spicy zing to the pure summer fruitiness.

The easiest way to safely make and store this delectable condiment is to cook the sauce and let it cool. While the sauce is cooking put your glass canning jars in the dishwasher and turn it on. When the canning jars are still hot, transfer the sauce into them and screw on the tops. Let the bottles cool and then refrigerate. I keep mine refrigerated until I am ready to use the sauce. I always season to taste with salt, cayenne pepper and black pepper after it's been refrigerated for best flavor.

I often double this recipe and bring it to friends as a house gift. Make sure to attach a label that says, "Keep refrigerated." Apricot-Plum Sauce is particularly good with pork, chicken, quail and game hens. Dilute it with wine or nectar to use it as a marinade. So far this summer I have enjoyed it with baby back ribs, chicken thighs and pork tenderloin. Happy cooking!

Apricot Plum Sauce with Lime and Ginger

Makes about 4 to 5 cups ( you will need 3 pint-size canning jars or 1 quart and 1 pint canning jar; if you double the recipe you will need twice as many).

1 large onion, coarsely chopped

4 garlic cloves, minced

1/4 cup coarsely chopped fresh ginger

2 limes, thinly sliced

1 pound apricots, pitted and coarsely chopped

1 pound plums, pitted and coarsely chopped

1 cup cider vinegar

1/2 cup tawny port

2 cups dark brown sugar

1 teaspoon cinnamon

1 teaspoon ground allspice

1/2 teaspoon cayenne pepper or crushed red pepper flakes

1 teaspoon salt

1/4 cup finely chopped cilantro

1. In a food processor fitted with a steel blade, process the onion, garlic, ginger, limes, apricots and plums until pureed.

2. In a medium nonaluminum Dutch oven or heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.

3. Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool. Add the cilantro and taste for seasoning. Pour the sauce into hot canning containers, screw on the lids, cool and refrigerate.

Advance Preparation: This sauce may be refrigerated in an airtight container for up to 2 months.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)