Plum Cassis Sauce for Poultry


sauces

From Grandma in Michigan.

1 (17 oz.) can Plums, pitted, NOT drained
2 tablespoons Butter
1 medium Onion, minced
2 tablespoons Brown Sugar
2 tablespoons Chili Sauce
1 tablespoon Worcestershire Sauce
¼ cup Crème de Cassis (black current liquor)
½ teaspoon Ground Ginger
½ Lemon, juice

Combine all ingredients in saucepan, simmer 10 minutes. Cool. In batches, puree in food processor. Reheat. Baste fowl last part of cooking. Serve with more sauce. Can be prepared
ahead of time. Great for Cornish hens, duck, chicken, turkey.

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