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Ingredients
- 4 lb Red plums
- 4 c. Red wine
- 2 c. Onions, minced
- 4 x Cloves garlic, chopped
- 1 med Lemon
- 2 c. Tomato sauce
- 1 c. Molasses
- 1 c. Brown sugar, packed
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Prepared mustard
- 1/2 c. Red-wine vinegar
- 2 tsp Salt
- 1 tsp Coarsely grnd pepper
Directions
- Wash and pit plums. In a 6-qt pot, combine plums, wine, onions and garlic. Scrub lemon under running water. Slice crosswise. Add in to plum mix. Stirring frequently, cook over medium-high heat till mix is syrupy. Remove and throw away lemon slices. Puree plum mix in a blender or possibly food processor. Return puree to pot. Add in remaining ingredients. Bring back to a boil. Stirring frequently, simmer over low heat till thickened, about 1 hour. Wash six 1/2-pint jars in warm soapy water; rinse. Keep warm till needed. Prepare lids as manufacturer directs. Ladle into 1 warm 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.
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