Chinese Duck Sauce
ceideburg, chinese, pies, poultry, sauces
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 chopp; ed
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.
Posted by Stephen Ceideburg Feb 1 1990.
Yield: 2 pints