Chinese Duck Sauce
5 c. mixed peeled, chopped fruit (apples, peaches and/or plums)
1 c. water
1/4 c. cider vinegar
1/4 c. light brown sugar, packed
1/4 tsp. salt
2-3 med. cloves garlic, minced
1/2 tsp. dry mustard
Combined everything in a med-sized pan,
and bring to a boil.
Turn the heat down, and simmer uncovered until
all the fruit is very soft, about 30 mins., or longer.
Cool thoroughly, then chill.
I use this on crab rangoon, chicken fingers, spare ribs,
egg rolls, marinated chicken wings, beef teriyaki,
chicken teriyaki, and of course rice.
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