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Servings 12
Prep Time  10 minutes


1 1/2 cups prune juice
1 cup strong brewed coffee
1 cup tomato sauce
1/2 cup corn or olive oil
1/2 cup (about 3 ounces) finely chopped dried plums
1/2 cup Worcestershire sauce
1/2 cup packed light brown sugar
1/3 cup cider vinegar
1 tablespoon lemon juice
1 tablespoon paprika
2 cloves garlic, finely chopped
2 teaspoons dried rosemary
1 to 1 1/2 teaspoons ground red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
2 bay leaves

In heavy medium saucepan, mix, then heat all ingredients over medium-high heat until hot.

Reduce heat; simmer 1 1/4 to 1 1/2 hours or until sauce thickens, stirring occasionally.

Remove bay leaves.

Cool, then store, covered, in refrigerator up to 1 month.
Use as a baste or dipping sauce for barbecued or broiled pork, beef and poultry.

Nutritional Information (per serving)
Calories  175 
Cholesterol  0mg 
% of Calories from Fat  46% 
Fat  9g 
Sodium  443mg 
Carbohydrates  23g 
Protein  1g 
Fiber  2g 

California Dried Plum Board -


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