Purple Plum Sauce This is a superb sauce or basting liquid for quail, pheasant or Rock Cornish game hens. 1 pound canned purple plums, pitted 1/4 cup butter 3 tablespoons finely chopped onion 1/4 cup fresh lemon juice 1/4 cup brown sugar 2 tablespoons chili sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon ground ginger Drain plums and reserve juice. Purée plums in a blender. Melt butter in a small saucepan. Add onion and sauté until golden. Stir in remaining ingredients. Add puréed plums and reserved plum juice. Simmer for about 30 minutes or until thickened.