kansasgirl
Senior Cook
Oh my gosh - somehow I missed this post. My great apologies! Here is the sauce - I have always known it as Duck Sauce, but it is the same thing. I know it looks like lots of steps, but it is really easy. Enjoy!
Chinese Duck Sauce
One:
1 lb Plums, halved and pitted
1 lb Apricots, halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
Two:
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
Three:
1/4 c Ginger, chopped
1 Onion, small, sliced
1 serrano, seeded, chopped (can use more if you want it hotter)
2 Garlic cloves, sliced
4 ts Salt
1 tb Mustard seed, toasted
1 Cinnamon stick
1.Combine first set of ingredients in a large saucepan and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
2.Combine second set of ingredients and boil for 10 minutes.
3.Combine third set of ingredients and set aside.
4.Combine all three sets of ingredients once they are cooked and simmer for 45 minutes. Remove cinnamon stick.
5.Puree sauce in a food processor. Return pureed sauce to the saucepan and simmer until thick.
6.Transfer to sterilized jars, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks for flavors to develop. Can be used right away if desired. Can also be store in a jar in the refrigerator for 2 weeks.
Chinese Duck Sauce
One:
1 lb Plums, halved and pitted
1 lb Apricots, halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
Two:
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
Three:
1/4 c Ginger, chopped
1 Onion, small, sliced
1 serrano, seeded, chopped (can use more if you want it hotter)
2 Garlic cloves, sliced
4 ts Salt
1 tb Mustard seed, toasted
1 Cinnamon stick
1.Combine first set of ingredients in a large saucepan and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
2.Combine second set of ingredients and boil for 10 minutes.
3.Combine third set of ingredients and set aside.
4.Combine all three sets of ingredients once they are cooked and simmer for 45 minutes. Remove cinnamon stick.
5.Puree sauce in a food processor. Return pureed sauce to the saucepan and simmer until thick.
6.Transfer to sterilized jars, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks for flavors to develop. Can be used right away if desired. Can also be store in a jar in the refrigerator for 2 weeks.
