Plum Barbecue Sauce

  • Active Time 15m
  • Total Time 15m

Makes about 1 1/2 cups


  • 1/2 cup plum jam
  • 1 medium-sized onion, grated
  • 2 tablespoons oil
  • 1 cup red wine
  • 1/4 cup red wine vinegar
  • 3 teaspoons Dijon mustard
  • 3 teaspoons chili sauce
  • 2 tablespoons tomato ketchup


If the jam has large pieces of fruit, push through a sieve or puree in a food processor; measure after pureeing.

In a saucepan, cook the onion gently in the oil for 5 minutes. Add the remaining ingredients and stir occasionally until combined. Reduce the heat and simmer gently for 10 minutes.

Use as a sauce for chicken, duck, pork, lamb, beef or veal. To use as a baste, add 1 tablespoon oil to 1/2 cup of the sauce. Store in a sealed jar in the refrigerator for up to 2 weeks.

Serving Size = 1 tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2712

nutrition information per serving

43 calories; 1g total fat; 0mg cholesterol; 36mg sodium; 6g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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