Plum Barbecue Sauce
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
can (16 1/2 ounces) purple plum, drained
can (6 ounces) frozen lemonade concentrate, thawed
cup butter or margarine
small onion, finely chopped (1/4 cup)
cup chili sauce
tablespoon Dijon mustard
Place plums and lemonade concentrate in blender. Cover and blend on medium speed until smooth; set aside. Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Serve warm or cold.
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