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. Purée plums in a blender. Melt butter in a small saucepan. Add onion and sauté until golden. Stir in remaining ingredients. Add puréed plums and reserved plum juice. Simmer for about 30 minutes or until thickened.
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