Title: Plum Barbecue Sauce
Categories: Fruit Sauce Mexican
Yield: 4 Servings

1/4	c	Onion; Chopped, 1 small
1/4	c	Butter Or Margarine
1/4	c	Chile Sauce
2	ts	Mustard; Dijon-style
16 1/2	oz	Purple Plums; 1 cn, *
6	oz	Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped. Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

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