---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE PLUM SAUCE (Duck Sauce)
Categories: Sauces, Chinese
     Yield: 4 pints

     3 md Bell pepper, red
 2 1/2 lb Apricots; stoned &
          -quartered *
 2 1/2 lb Plum, red; stoned &
          -quartered *
 5 1/2 c  Cider vinegar
 2 1/2 c  ;Water
 1 1/2 c  Sugar, white
     2 c  Sugar, light brown
   1/3 c  Karo, light
   1/2 c  Ginger, fresh; peeled &
          -chopped
     2 tb Salt, kosher
   1/4 c  Mustard seeds; toasted
     1 md Onion; quartered
     2    Chile serrano; seeded &
          -diced
     5    Garlic clove; minced
     1    Cinnamon stick

 * weight before preparation

 Roast the peppers to remove skin; quarter lengthwise
 and devein.  Set aside.

 Combine the apricots, plums, three cups of vinegar and
 water in a large non-reactive kettle and simmer until
 soft; about 25 minutes. Remove from heat and set aside.

 In another non-reactive kettle, this one very large,
 combine the remaining vinegar, sugars, and Karo and
 bring to a boil, stirring. Add the fruit mixture,
 ginger, salt, mustard seeds, onion, chiles, garlic,
 cinnamon, and the skinned bell peppers.  Simmer,
 covered, for five minutes then simmer uncovered for
 one hour, stirring every so often. Remove the cinnamon
 stick.

 With a food processor, pulse the mixture for a couple
 of seconds (this has to be done in batches; process a
 little longer if you like a less- textured sauce).
 Return to the kettle and boil gently, stirring, until
 the sauce has thickened, about 15 minutes (the sauce
 will thicken some more as it cools).

 Ladle into sterilized jars, either half-pint or pint.
 Process in a boiling water bath for 10 minutes (for
 half-pint jars) or 15 minutes (for pint jars).  Allow
 to age in the jar for 2 to 4 weeks before using.

                           -- Better than Store-Bought
                              Witty & Colchie

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