Plum barbecue Sauce

image courtesy of cookingwithmichele.blogspot.com

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

Ingredients:

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

Procedure:

• 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