| 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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