Instructions: This is especially good with meat. I like it because it has an oriental twist and Hot Pots are oriental in nature.

(makes 2 cups)

Quarter the unpeeled plums, discarding the pits; there should be about 2 cups. Liquefy the plums in a blender, to yield about 1 cup. Set aside.

Place the mustard, sherry, and vinegar in a bowl, and stir until blended.

Add the artificial sweetener and cayenne, and stir again. Add the liquefied
plums and stir until thoroughly combined.

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