"duck" sauce

Yield: 1 servings

Measure Ingredient
½ cup Peach or apricot preserves
¼ cup White vinegar
1 tablespoon Grated ginger
⅓ cup Finely chopped scallions

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so.

"Sundays at Moosewood Restaurant Cookbook"

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