Sweet-And-Sour Duck Sauce

* Exported from MasterCook *

SWEET-AND-SOUR DUCK SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Condiments
Fruits Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Firm, ripe red plums*
-- pitted, in 1/2" chunks
1/2 ts Peeled, crushed garlic
1/2 lb Onions -- peeled
-- finely chopped**
1 c Rice wine or cider vinegar
1/2 ts Dried crushed red pepper
1 t Ground coriander
1/2 ts Ground allspice
2 1/2 c Sugar

*Should yield about 2 quarts. **Should yield about 1
cup.

Place all ingredients except the sugar in a wide
4-quart saucepan and bring to boil over medium heat,
stirring occasionally. Boil steadily for about 30
minutes.

Remove from heat, put through food mill, and return
pureed fruit to pan. Add sugar, place over medium
heat, and stir constantly until mixture again boils.
Boil steadily about 30 minutes, stirring often to
prevent sticking; continue boiling about 15 minutes
more, stirring constantly. Sauce is done when about
1/2 tsp. of it holds its shape on a chilled saucer.
Spoon at once into hot, sterilized half-pint jars and
seal. Store at least a week to mellow.

Yield: About 5 1/2 cups.

Lesem writes that her version is "...a fine dipping
sauce not just for roast duck, but also barbecued
spareribs. I also like to mix it with oil and vinegar
to glaze spareribs or duckling during the last 20 to
30 minutes of roasting or grilling."

From _The Pleasures of Preserving and Pickling_ by
Jeanne Lesem. New York: Vintage Books, 1982. Pg.
168. ISBN 0-394-75311-4.



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