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Purple Plum Sauce

Purple Plum Sauce 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


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

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