Ingredients
3 medium bell pepper, red
2 1/2 lb apricots, stoned & quartered *
2 1/2 lb plum, red, stoned & quartered *
5 1/2 cup cider vinegar
2 1/2 cup ; water
1 1/2 cup sugar, white
2 cup sugar, light brown
1/3 cup karo, light
1/2 cup ginger, fresh, peeled & chopped
2 tbsp salt, kosher
1/4 cup mustard seeds, toasted
1 medium onion, quartered
2 chile serrano, seeded & diced
5 garlic clove, minced
1 cinnamon stick
Directions
* weight before preparation
Roast the peppers to remove skin; quarter lengthwise and devein. 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
Servings: 4 pints
Chinese Plum Sauce (Duck Sauce) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Duck; Fruit; Meat
The History of Recipes
Written recipes as an idea can be observed far back into ancient history, at least as far back into history as pharonic Egypt, and possibly even further. Having said that, these, ancient records were just basic hieroglyphic or cunieform recipes for preparing meals.
Continuing our culinary historical journey, there were some recipe books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that we all know today, but instead recipes for the types of food prepared by the cooks of the nobility of the time. When we get to the twentieth century, cookery books are in great demand, as a result of higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Chinese Plum Sauce (Duck Sauce) recipe.
