Return to Main Recipes Page/Return to Home Page

Duck Sauce, Chinese (P, TNT)
Yield: 8 cups

1 pound plums, halved and pitted
1 pound apricots, halved and pitted
1-1/4 cups cider vinegar
3/4 cup water
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice
1/4 cup chopped ginger
1 small onion, sliced
1 Serrano pepper (or more), seeded and chopped
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seed, toasted
1 cinnamon stick

Combine first four ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.

Puree in food processor. Return to kettle and simmer until thick.

Transfer to sterilized mason jar, cap loosely and let cool.

Tighten caps and let stand in dark at least 2 weeks.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A