Ingredients
1 one:
1 lb plums halved and pitted
1 lb apricots halved and pitted
1 1/4 cup cider vinegar
3/4 cup water
1 two:
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice
1 three:
1/4 cup chopped ginger
1 small onion sliced
1 (or more) serrano, seeded and chopp, ed
2 small garlic cloves sliced
4 tsp salt
1 tbsp mustard seed toasted
1 cinnamon stick
Directions
Combine first set of ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes. Combine
second set of ingredients and boil for 10 minutes. Combine the above
three sets of ingredients and simmer for 45 minutes. 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. Makes 2 pints.
Servings: 2 servings
Chinese Duck Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Duck; Meat; Poultry
The History of Recipes
We are able to follow the history of meal recipes back into the distant past, in fact as far back as the Egyptians, and maybe further still. Having said that, in the main part, these early cookbooks were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also informs us how the early Romans were skilled in the use of a good variety of herbs and spices, including many that are still in use today for example basil, fennel and asafoetida. During the succeeding few hundred years, the rich families of the West tried to serve the most extravagent meals, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group. By the arrival of the 1900s, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, people having increased free time and being a little richer. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Chinese Duck Sauce recipe.
