[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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
Cuisine: Uncategorized
Main Ingredient:
Tags:
Sauces,
Mustard,
Onion,
Garlic,
Tomato,
Wine,
Red wine,
Lemon,
Grill,
Appetizer,
Summer,
Tangy
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