Purple Plum Sauce

This is a superb sauce or basting liquid for quail, pheasant or Rock Cornish game hens.

1 pound canned purple plums, pitted
1/4 cup butter
3 tablespoons finely chopped onion
1/4 cup fresh lemon juice
1/4 cup brown sugar
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground ginger

Drain plums and reserve juice. Puree plums in a blender. Melt butter in a small saucepan. Add onion and saute until golden. Stir in remaining ingredients. Add pureed plums and reserved plum juice. Simmer for about 30 minutes or until thickened.