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Title: Chinese Duck Sauce
Categories: Sauce Duck Canning Asian
Yield: 2 Pints
| 1 | lb | Plums, halved and pitted |
| 1 | lb | Apricots, halved and pitted |
| 1 1/4 | c | Cider vinegar |
| 3/4 | c | Water |
| 1 | c | Cider vinegar |
| 1 | c | Firmly packed brown sugar |
| 1 | c | White sugar |
| 1/2 | c | Lemon juice |
| 1/4 | c | Chopped ginger |
| 1 | sm | Onion sliced |
| 1 | Serrano, seeded and chopped | |
| 2 | sm | Garlic cloves, sliced |
| 4 | ts | Salt |
| 1 | tb | 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 jars, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.
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