Plum Barbecue Sauce

This barbecue sauce swaps the usual tomato-heavy base for 16 fresh plums, and the result is a fruity, tangy glaze that caramelizes on the grill like nothing else.

Frozen lemonade concentrate is the clever shortcut here. It brings concentrated citrus sweetness and acidity in one ingredient, cutting down the number of things you need to balance. Chili sauce adds a spicy-sweet kick, Dijon mustard brings heat and sharpness, and sauteed onions round out the base with a savory anchor.

Fifteen minutes of simmering breaks the plums down into a thick, jammy sauce. You can leave it chunky or blend it smooth depending on how you plan to use it. Chunky works great as a spooned-on table sauce; smooth is better for brushing onto meat on the grill.

Pro Tips

• Use ripe plums with dark red or purple skin. Underripe plums will not break down as easily and leave the sauce too tart.
• Chop the plums fine before adding to the pot. Smaller pieces cook down faster and give you a more uniform sauce.
• Brush this on during the last 10 minutes of grilling only. The sugar content is high and it will burn if applied too early.
• This sauce keeps well in the refrigerator for up to a week, and the flavors improve after a day or two.

Variations

• Add a chipotle pepper in adobo for a smoky, spicy version.
• Swap the plums for peaches or nectarines when stone fruit season shifts.
• Stir in a splash of soy sauce for an Asian-inspired plum glaze that works beautifully on pork or duck.