Recipe Archives->Preserving->Duck Sauce

 
Chinese Duck Sauce
Yield: 2 pints

1 lb plums halved and pitted
1 lb apricots halved and pitted
1 1/4 cup 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 (or more) serrano, seeded and chopped
2 small garlic cloves sliced
4 teaspoon 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. Makes 2 pints.

Printable version: duck-sauce.txt.