Plum Barbecue Sauce by www.country-cooking.com
1/4 cup Onion; Chopped -- 1 small
1/4 cup Butter Or Margarine
1/4 cup Chile Sauce
2 teaspoons Mustard -- Dijon-style
16 1/2 ounces Purple Plums; 1 cn -- *
6 ounces Frozen Lemonade; Thawed -- 1 cn
* Plums should be drained, pitted and finely chopped.
Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.
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