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Chinese Recipe : Duck Sauce
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This chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or chicken.
Makes 4 cups
Ingredients
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3 large peaches, or 1 l pound, 13 ounce can peaches, drained
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9 large plums, or 1 l pound, 14 ounce can plums, drained
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1 Cup diced red bell peppers
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1 Cup coarsely chopped dried apricots
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1/2 Cup dark brown sugar (omit if using canned fruit)
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3/4 Cup granulated sugar (omit if using canned fruit)
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2/3 Cup distilled white vinegar
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2 tsps. minced Candied Ginger or to taste (optional)
Directions:
1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.
2. Combine all the ingredients in a large, non corrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.
3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.
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