| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Sauces | 1 | Servings | |
INGREDIENTS
| 4 | lb | Red plums |
| 4 | c | Red wine |
| 2 | c | Onions; chopped |
| 4 | Cloves garlic; minced | |
| 1 | md | Lemon |
| 2 | c | Tomato sauce |
| 1 | c | Molasses |
| 1 | c | Brown sugar; packed |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Prepared mustard |
| 1/2 | c | Red-wine vinegar |
| 2 | ts | Salt |
| 1 | ts | Coarsely ground pepper |
INSTRUCTIONS
Wash and pit plums. In a 6-quart pot, combine plums, wine, onions and garlic. Scrub lemon under running water. Slice crosswise. Add to plum mixture. Stirring frequently, cook over medium-high heat until mixture is syrupy. Remove and discard lemon slices. Puree plum mixture in a blender or food processor. Return puree to pot. Add remaining ingredients. Bring back to a boil. Stirring frequently, simmer over low heat until thickened, about 1 hour. Wash six 1/2-pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle into 1 hot jar at a time, leaving 1/4 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boiling-water bath for 20 munutes. NOTES : Use this barbecue sauce on grilled Cornish hens. Recipe by: Canning by Sue & Bill Deeming (HPBooks) Posted to MC-Recipe Digest V1 #739 by hister@juno.com (Iris E. Dunaway) on Aug 12, 1997
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