Tangy Plum Sauce
Drain 1 can (16 ounces) purple plums, reserving 1/4 cup syrup.
Pit plums and force through a sieve or food mill into a bowl.
Blend in the reserved syrup, 1/2 cup thawed frozen orange juice concentrate, and 1/2 teaspoon Worcestershire sauce.
Store, covered, in refrigerator until ready to use.