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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Southern & Soul
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 438
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 702mg
Total Carbohydrate 87g
Dietary Fiber 4g
Sugars 68g
Protein 3g
Vitamin A  20%Vitamin C  53%
Calcium  15%Iron  22%
Potassium  40%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Plum Barbecue Sauce

Recipe Tags: Sauce Recipes

Date Added: June 11, 2009


4 Cloves Of Garlic minced
1 Cup Molasses
2 Tablespoons Prepared Mustard
2 Cups Onions chopped
1 Teaspoon Coarse Pepper
2 Cups Tomato Sauce
2 Tablespoons Worcestershire Sauce
4 Cups Red Wine
1 Cup Brown Sugar packed
2 Teaspoons Salt coarse
1/2 Cup Red Wine Vinegar
1 Lemon -- cut in 6 wedges
4 Pounds Red Plums
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1. Wash and pit plums.

2. In a 6-quart pot, combine plums, wine, onions and garlic.

3. Scrub lemon under running water. Slice crosswise.

4. Add to plum mixture. Stirring frequently, cook over medium-high heat until mixture is syrupy.

5. Remove and discard lemon slices. Puree plum mixture in a blender or food processor.

6. Return puree to pot. Add remaining ingredients.

7. Bring back to a boil. Stirring frequently, simmer over low heat until thickened, about 1 hour.

8. Wash six 1/2-pint jars in hot soapy water; rinse.

9. Keep hot until needed. Prepare lids as manufacturer directs.

10. Ladle into 1 hot jar at a time, leaving 1/4 inch headspace.

11. Release trapped air. Wipe rim of jar with a clean damp cloth.

12. Attach lid. Place in canner. Fill and close remaining jars.

13. Process in a boiling-water bath for 20 munutes.

14. NOTES : Use this barbecue sauce on grilled Cornish hens.

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Dietary Notes:
This recipe is low-fat with 0.75g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, Sulfites, Malt, Garlic, Natural Sweeteners, Alcohol, Mustard, Vinegar, Onion, Citric Acid allergies.
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