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.
