Duck sauce (for chinese dumplings)ala the dumpling cookbook

Yield: 1 Servings

Measure Ingredient
1 cup Mango chutney
1 cup Apricot preserves
¼ cup Cold water

Place chutney, preserves, and water into the container of a blender (or food processor) and blend for just a few seconds to mix well and reduce to a fine consistency. Place in jar, cover, and refrigerate. Duck sauce will keep for a long time in the refrigerator.

Serve with any of the Chinese dumplings.

Maria Polushkin; The Dumpling Cookbook Typos by Brenda Adams <adamsfmle@...>

Posted to MC-Recipe Digest V1 #328 Recipe by: Maria Polushkin, The Dumpling Cookbook From: Brenda Adams <adamsfmle@...> Date: Tue, 03 Dec 1996 19:55:13 -0800

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