Chinese plum sauce (duck sauce)
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Chinese plum sauce (duck sauce)
  Sauces    Chinese    Plum    Duck  
Last updated 6/12/2012 1:14:52 AM. Recipe ID 43969. Report a problem with this recipe.
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      Title: Chinese plum sauce (duck sauce)
 Categories: Sauces, Chinese
      Yield: 4 Pints
      3 md Bell pepper, red
  2 1/2 lb Apricots; stoned &
           -quartered *
  2 1/2 lb Plum, red; stoned &
           -quartered *
  5 1/2 c  Cider vinegar
  2 1/2 c  ;Water
  1 1/2 c  Sugar, white
      2 c  Sugar, light brown
    1/3 c  Karo, light
    1/2 c  Ginger, fresh; peeled &
      2 tb Salt, kosher
    1/4 c  Mustard seeds; toasted
      1 md Onion; quartered
      2    Chile serrano; seeded &
      5    Garlic clove; minced
      1    Cinnamon stick
  * weight before preparation
  Roast the peppers to remove skin; quarter lengthwise and devein. Set
  Combine the apricots, plums, three cups of vinegar and water in a
  large non-reactive kettle and simmer until soft; about 25 minutes.
  Remove from heat and set aside.
  In another non-reactive kettle, this one very large, combine the
  remaining vinegar, sugars, and Karo and bring to a boil, stirring.
  Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles,
  garlic, cinnamon, and the skinned bell peppers.  Simmer, covered, for
  five minutes then simmer uncovered for one hour, stirring every so
  often. Remove the cinnamon stick.
  With a food processor, pulse the mixture for a couple of seconds
  (this has to be done in batches; process a little longer if you like
  a less- textured sauce). Return to the kettle and boil gently,
  stirring, until the sauce has thickened, about 15 minutes (the sauce
  will thicken some more as it cools).
  Ladle into sterilized jars, either half-pint or pint. Process in a
  boiling water bath for 10 minutes (for half-pint jars) or 15 minutes
  (for pint jars).  Allow to age in the jar for 2 to 4 weeks before
                            -- Better than Store-Bought
                               Witty & Colchie

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Recipe ID 43969 (Apr 03, 2005)

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