Chinese Duck Sauce

Chinese Duck Sauce

1 lb. plums, halved, and pitted
1 lb. apricots, halved, and pitted
1 1/4 c. cider vinegar
3/4 c. water

Combine, and cook over moderate heat, for 5 mins.

Reduce heat, and simmer uncovered for 15 mins. Set aside.

1 c. cider vinegar
1 c. brown sugar, firmly packed
1 c. sugar
1/2 c. lemon juice

Combine, and boil for 10 mins. Set aside.

1/4 c. ginger, chopped
1 small onion, sliced
1 (or more) serrano peppers, seeded, and chopped
2 small garlic cloves, sliced
4 tsp. salt
1 T. mustard seed, toasted
1 cinnamon stick

Combine the above 3 sets of ingredients, and simmer for 45 mins.

Remove cinammon.

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