Duck Sauce 2From tuilelaith 7 years ago
- 3 medium bell pepper, red shopping list
- 2 1/2 lb Apricots; stoned & peeled shopping list
- 2 1/2 lb plum, red; stoned & peeled shopping list
- 5 1/2 cups cider vinegar shopping list
- 2 1/2 cups ;water shopping list
- 1 1/2 cups sugar, white shopping list
- 2 cup sugar, light brown shopping list
- 1/3 cup Karo, light shopping list
- 1/2 cup ginger, fresh; peeled & shopping list
- 2 tablespoons salt, kosher shopping list
- 1/4 cup Mustard seeds; toasted shopping list
- 1 medium Onion; quartered shopping list
- 2 Chile serrano; seeded & de-skinned shopping list
- 5 garlic clove; minced shopping list
- 1 cinnamon stick shopping list
How to make it
- Roast the peppers to remove skin; quarter lengthwise and deskin.
- Set aside.
- 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 using.
- -- Better than Store-Bought Witty & Colchie From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
- Duck sauce is an orange and sticky Chinese condiment primarily made from plums and apricots, although other fruits can be used for your own variation. Actually, it's mistakenly called duck sauce, as it is actually plum sauce. You see, when Chinese food was becoming westernized, plum sauce was used for the Chinese dish Peking duck instead of hoisin sauce, and hence it became known as "duck sauce."
- The plums and apricots give duck sauce it's orange hue and are overwhelmingly the most prevalent ingredients in the traditional recipe. It's sweet taste is the perfect compliment to many Chinese appitizers such as spring rolls and egg rolls.
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Thanks again! Another five.mrsc543 in North Reading loved it
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