 | | Directions | - In large saucepan cook onions in butter until tender.
- Drain plums, reserving liquid, remove pits. Place plums, syrup and apricots (or loquats) in blender or food processor. Process until smooth.
- Add plum purée and remaining ingredients to onions. Simmer, uncovered for 10-15 minutes, stirring occasionally.
- Use for basting ribs or chicken on the grill or as a dipping sauce.
|
|
|
Prep Time: 5 minutes
Container: large saucepan
Serving Size: 2 tablespoons
|  | | Ingredients | | - | | 1/2 cup chopped onions |
| - | | 2 tablespoons butter or margarine |
| - | | 1 (16 oz.) can purple plums |
| - | | 1 cup apricots (or loquats) |
| - | | 1 (6 oz.) frozen pink or yellow lemonade |
| - | | 1/4 cup chili sauce |
| - | | 1/4 cup soy sauce |
| - | | 2 teaspoons yellow mustard |
| - | | 2 teaspoons fresh grated ginger or 1 tsp. ground ginger |
| - | | 1 teaspoon Worcestershire sauce |
|
| |
