1 tbsp. salad oil
1 sm. onion
1 clove minced garlic
1 tbsp. dry mustard
1/2 tsp. brown sugar, firmly packed
1 tbsp. cornstarch
1/4 c. orange juice
1/4 c. dry sherry
1 tbsp. white wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
2 c. chopped plums

In medium saucepan heat oil. Add onion and garlic. Saute until onion is translucent. Add mustard and ginger, cook, stirring frequently, about 1 minute. Add plums, sugar, cornstarch blended with orange juice, sherry, vinegar, salt and pepper. Simmer over low heat 20 minutes, stirring occasionally. Use on ribs, chops or chicken. Brush generously during the last 10 minutes of broiling or grilling. Yield: 2 cups.