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Chinese duck sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Condiments, Duck, Ethnic, Poultry |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| | One: | | 1
| lbs | Plums halved and pitted | | 1
| lbs | Apricots halved and pitted | | 1 1/4
| cup | Cider vinegar | | 3/4
| cup | Water | | | Two: | | 1
| cup | Cider vinegar | | 1
| cup | Firmly packed brown sugar | | 1
| cup | White sugar | | 1/2
| cup | Lemon juice | | | Three: | | 1/4
| cup | Chopped ginger | | 1
| small | Onion sliced | | 1
| | (or more) serrano, seeded | | | -and chopped | | 2
| small | Garlic cloves sliced | | 4
| tsp | Salt | | 1
| tbsp | Mustard seed toasted | | 1
| | Cinnamon stick |
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Procedures:
| 1 | Combine first set of ingredients and cook over moderate heat for 5 minutes. | | 2 | Reduce heat and simmer uncovered for 15 minutes. | | 3 | Combine second set of ingredients and boil for 10 minutes. | | 4 | Combine the above three sets of ingredients and simmer for 45 minutes. | | 5 | Remove cinnamon. | | 6 | Puree in food processor. | | 7 | Return to kettle and simmer until thick. | | 8 | Transfer to sterilized mason jar, cap loosely and let cool. | | 9 | Tighten caps and let stand in dark at least 2 weeks. | | 10 | Makes 2 pints. |
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