Thursday, June 2, 2011

Plum barbecue Sauce

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All manner of game, four footed and winged alike, are delicious with this sweet-and-sour sauce.


1    -  small onion, finely chopped (about 1/4 cup)
1/4 -  margarine or butter
1/4 -  cup chile sauce
2    -  tsp. Dijon-Style mustard
1    -  can (16 1/2 oz.) purple plums, drained, pitted and finely chopped 
1    -  can (6 oz.) frozen lemonade concentrate, thawed


  • Cook onion into margarine in 2-quart saucepan, stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients.
  • Heat to boiling; reduce heat to low. Simmer uncovered 15 minutes, stirring occasionally.
Good for 2 cups sauce.

Book: Betty Crocker's Southwest Cooking


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