Duck Sauce (aka Plum Sauce)

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I have a line on a local orchard that has pick-your own apricots, if the blossoms don't get frozen by a late spring frost.  Can't wait!  My mother loves apricots, so I am planning to haul the old lady up there to pick, and then help make jam, duck sauce, and dehydrated apricots.   :-)

Makes 2 pints


1 lb Plums halved and pitted
1 lb Apricots halved and 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 serrano chili, seeded and chopped
2 small garlic cloves sliced
4 tsp Salt
1 tbl Mustard seed toasted
1 Cinnamon stick
Directions
1. Combine first four ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
2. 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.
3. Remove cinnamon.  Puree 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.
 
Notes:
See great reference about Asian condiments here:
http://www.foodsubs.com/CondimntAsia.html

Must REMEMBER to make this in the summer, when organic pick-your-own stone fruits are available!




Matriarchy

Member since Sep 2007

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