Plum Barbecue Sauce

¼ cup onion; chopped — 1 small

¼ cup butter

¼ cup chile sauce

2 teaspoons mustard — Dijon-style

1 pound purple plums, or 1 -16 ½ ounce can

6 ounce frozen lemonade; thawed

 

Pit and finely chop plums. Canned plums should be drained first.

Cook onion in butter 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.

Makes about 2 cups of sauce.

 

 

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