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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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