Ingredients

　　1 cup pitted wine-soaked prunes

　　2 tablespoons finely cut orange zest

　　1 tablespoon Dijon mustard

　　1 tablespoon thick steak sauce, such as A-1

　　Purée the prunes, or whirl in a blender, and combine with the orange zest. Heat for about 3 minutes over medium heat. Prunes should be just below the boiling point. Add the mustard and steak sauce and correct the seasoning. Cool. Serve with cold meats, game, hamburgers or barbecued meats.