 | | Directions | - In a large saucepan, cook the onions in the butter until tender.
- Drain the plums, reserving the liquid; remove the pits.
- Place the plums and reserved liquid and the apricots (or loquats) in a blender or food processor. Process until smooth.
- Add the plum and apricot purée and the remaining ingredients to the onions. Simmer, uncovered, for 10-15 minutes, stirring occasionally.
- Use the sauce for basting ribs or chicken on the grill or as a dipping sauce.
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Prep Time: 15 minutes
Cook Time: 15 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 and liquid |
| - | | 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 |
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