Chinese Duck Sauce
Yield
2 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| First set | |||
| 1 | pound |
plums
halved and pitted |
|
| 1 | pound |
apricots
halved and pitted |
|
| 1 ¼ | cups |
apple cider vinegar
|
|
| ¾ | cup |
water
|
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
sugar
white |
|
| ½ | cup |
lemon juice
|
|
| ¼ | cup |
ginger
chopped |
*
|
| 1 | small |
onions
sliced |
|
| 1 | x |
serrano chiles
seeded, chopped |
*
|
| 2 | small |
garlic cloves
|
*
|
| 4 | teaspoons |
salt
|
|
| 1 | tablespoon |
mustard seeds
toasted |
|
| 1 | each |
cinnamon sticks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| First set: | |||
| 453.6 | g |
plums
halved and pitted |
|
| 453.6 | g |
apricots
halved and pitted |
|
| 296 | ml |
apple cider vinegar
|
|
| 177 | ml |
water
|
|
| 237 | ml |
apple cider vinegar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
sugar
white |
|
| 118 | ml |
lemon juice
|
|
| 59 | ml |
ginger
chopped |
*
|
| 1 | small |
onions
sliced |
|
| 1 | x |
serrano chiles
seeded, chopped |
*
|
| 2 | small |
garlic cloves
|
*
|
| 2E+1 | ml |
salt
|
|
| 15 | ml |
mustard seeds
toasted |
|
| 1 | each |
cinnamon sticks
|
*
|
Directions
Combine plums, apricots, cider vinegar and water.
Cook over moderate heat for 5 minutes.
Reduce heat and simmer uncovered for 15 minutes.
Mix in the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.
Stir in the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick and simmer for 45 minutes. Remove cinnamon.
Purée 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.
