Duck sauce #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Peaches; or |
| 1 | can | (29-oz) peaches; drained |
| 9 | larges | Plums; or |
| 1 | can | (30-oz) plums; drained |
| 1 | cup | Diced red bell peppers |
| 1 | cup | Coarsely chopped dried apricots |
| ½ | cup | Dark brown sugar (omit if using canned fruit) |
| ¾ | cup | Granulated sugar (omit if using canned fruit) |
| ⅔ | cup | Distilled white vinegar |
| 2 | teaspoons | Minced Candied Ginger or to taste (optional) |
Directions
From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 21:37:31 GMT Makes 1 quart. This chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or chicken.
1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.
2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.
3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.
JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .