Ginger-Plum Barbecue Sauce
rec.food.recipes/Erica/2004
Makes 1 1/2 cups

This is a unique barbecue sauce with Asian flavors. It is adapted from a Cook's Illustrated recipe for a traditional barbecue. In a pinch, you can substitute Tabasco for the chile sauce, as it is sometimes hard to find. It's great on grilled meats, roast chicken, or as a fondue sauce.

1 medium onion, peeled and quartered
1 cup ketchup
2 tablespoons rice vinegar
2 tablespoons Worcestershire sauce
2 tablespoons hot Chinese mustard
6 tablespoons chopped plum preserves
1 teaspoon hot chile sauce with garlic (I like Rooster brand)
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium garlic clove, minced
1 teaspoon powdered ginger
1/4 teaspoon cayenne pepper
1/2 tsp smoked paprika OR 1/4 tsp liquid smoke (optional)

Process onion and 1/4 cup water in work bowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.

Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, hot chile sauce, liquid smoke (if using), and black pepper in medium bowl.

Heat oil in large non-reactive saucepan over medium heat until shimmering but not smoking.

Add garlic, ginger, paprika (if using) and cayenne pepper; cook until fragrant, about 30 seconds.

Add plum preserves, whisk until somewhat melted. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes.

Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)