Yield: 1 Servings
|-Area of Influence: Canton influence Serves/Makes: 2 cups|
|1||clove garlic, finely chopped 1 T sugar 1 T light corn|
1 can pitted apricots packed in unsweetened juice or water (1 lb)
syrup 1 T distilled white vinegar 1 T cornstarch dissolved in 2 T cold water
In a 2-quart pot, place the appricots with their juice (or water).
Add the garlic, sugar, corn syrup, and vinegar. Over medium heat, bring the liquid to the boil, stirring frequently. With the edge of the spoon, cut the apricots into small pieces as the mixture cooks.
Cook the apricots for about 3 minutes after it has come to the boil.
Stir together the cornstarch and water until the cornstarch is completely dissolved, then add the cornstarch mixture to the boiling apricots. Stir rapidly for about 15 seconds, until the mixture is thickened and has a glazed look. Transfer the sauce to a bowl or container. Let cool, then cover and refrigerate. The duck sauce will keep for several days in a covered container in the refrigerator. The sauce can be frozen, but as with other cornstarch-thickened products it will lose some if its smoothness when thawed.
This sauce and Fresh Fruit Duck Sauce (CK) mix very well together.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989
Entered by: Lawrence Kellie