This recipe for Fruite Basting Sauce, by , is from A Collage of Recipes from Now and Then,
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Drain, pit and puree 1 can (1 lb 1 oz) purple plums reserving 1/4 c of the syrup. Combine puree and syrup and 2 tbsp. brown sugar, 2 tbsp. lemon juice and 1 tsp barbecue sauce. Mix well. pour sauce over meat and let stand several hours in refrigerator, spooning over meat frequently. Roast meat in preheated slow oven 325ºF until desired degree of doneness is reached basting frequently with sauce. Heat remaining sauce until hot and serve with meat.
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