Chinese Duck Sauce Recipe
Servings: 2
Ingredients
- 1 lb Plums halved and pitted
- 1 lb Apricots halved and pitted
- 1 1/4 c. Cider vinegar
- 3/4 c. Water
- 1 c. Cider vinegar
- 1 c. Firmly packed brown sugar
- 1 c. White sugar
- 1/2 c. Lemon juice
- 1/4 c. Minced ginger
- 1 sm Onion sliced
- 1 x (or possibly more) serrano, seeded and minced
- 2 sm Garlic cloves sliced
- 4 tsp Salt
- 1 Tbsp. Mustard seed toasted
- 1 x Cinnamon stick
Directions
- Combine first four ingredients and cook over moderate heat for 5 min. Reduce heat and simmer uncovered for 15 min.
- Combine the second four ingredients and boil for 10 min.
- Combine the remaining seven ingredients.
- Combine the above three sets of ingredients and simmer for 45 min.
- Remove cinnamon. Puree in food processor. Return to kettle and simmer till thick. Transfer to sterilized mason jar, cap loosely and let cold. Tighten caps and let stand in dark at least 2 weeks.
- Makes 2 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1115g | |
| Recipe makes 2 servings | |
| Calories 1128 | |
| Calories from Fat 26 | 2% |
| Total Fat 3.16g | 4% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4705mg | 196% |
| Potassium 1443mg | 41% |
| Total Carbs 271.19g | 72% |
| Dietary Fiber 9.1g | 30% |
| Sugars 251.74g | 168% |
| Protein 6.92g | 11% |
