Recipes

Ingredients

1 can Oregon Purple Plums, drained, pitted and pureed in blender

¼ cup butter

¼ cup minced onion

1 teaspoon ground ginger

1 teaspoon Worcestershire sauce

11/2 teaspoons Dijon mustard

1/3 cup chili sauce

¼ cup soy sauce

1 (6 oz) frozen lemonade concentrate

2-3 Game hens, cut lengthwise

2 oranges, unpeeled, ½ inch slices

PLUM AND SPICE SAUCE

1 can OregoN Purple Plums

1 tablespoon + 1 teaspoon cornstarch

1 tablespoon cider vinegar

1 tablespoon brown sugar, packed

1/8 teaspoon ground rosemary

1/2 teaspoon ground mustard

Drain, halve and pit plums, reserving juice. Combine plum juice with cornstarch; add remaining ingredients. Cook over low heat, stirring constantly until thickened and clear. Add plums. Delicious served with pork or poultry.

Instructions

Melt butter in a medium saucepan, add onion and cook over low heat stirring constantly until golden. Add ginger, Worcestershire sauce, mustard, chili sauce, soy sauce, lemonade and pureed plums. Bring to a boil and stir until lemonade is thawed. Reduce heat and simmer 15-20 minutes, stirring occasionally. Keeps well in refrigerator if made ahead.

Cut game hens in half lengthwise. Line a 13x 9-inch pan with washed and sliced oranges. Place game hens over oranges. Bake at 350 degrees for about 30 minutes. Turn over and baste with plum sauce. Bake an additional 20 minutes. Turn and baste again, bake an additional 20-30 minutes or until hens are done. May baste more if you like.

The plum sauce is also quite good with chicken and pork. Sauce freezes well.