Chinese Duck Sauce


1 Pound Plums, halved & pitted

1 Pound Apricots, halved & 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 & chopped

2 Small Garlic Cloves, sliced

4 Teaspoons Salt

1 Tablespoon Mustard Seed, toasted

1 Cinnamon Stick


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1. Combine plums, apricots, 1 1/4 cup cider vinegar and water in saucepan. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

2. In another saucepan, combine 1 cup cider vinegar, brown sugar, sugar and lemon juice; boil for 10 minutes.

3. Combine the remaining seven ingredients.

4. In a saucepan, combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon stick. Puree in food processor.

5. Return to saucepan 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.

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