Plum Barbecue Sauce

Drape this zesty sauce over food after it's cooked, or brush it on during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin, or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.

Yield: 2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 4%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 10.2g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 176mg
  • Calcium: 9mg

Ingredients

  • 1 3/4 cups chopped plums (about 6)
  • 1 cup ketchup
  • 1/4 cup finely chopped shallots
  • 1/4 cup maple syrup
  • 2 1/2 tablespoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper

Preparation

  1. Bring plums, ketchup, shallots, and remaining ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 15 minutes or until thick, stirring occasionally. Cool 10 minutes. Place mixture in a food processor; process until smooth. Refrigerate in an airtight container for up to 2 weeks.
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