Cajun Dried Plum Barbecue Sauce
Source: California Dried Plum Board
Servings: 12

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.