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
Recipes as an idea can be traced way back into history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these ancient cook books were just basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. During Roman times 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. During the succeeding few centuries, the rich families of Europe competed to serve up the most extravagent meals, and because of this the best chefs and their recipes became highly prized. Even so, it was during the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking publications are highly popular mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chinese Duck Sauce recipe.
