Title: Chinese Duck Sauce
Categories: Chinese, Sauces
Yield: 8 Servings
5 c Mixed peeled; chopped fruit,
-(apples, pears, peaches
-and/or plums, FRESH ONLY!),
-heaping over, skinned and
-chopped
1 c Water
1/4 c Cider vinegar
1/4 c Light brown sugar; (light is
-better for this than dark)
1/4 ts Salt
2 ts Tamari
1 md Clove garlic; crushed
1/2 ts Dry mustard; (optional)
1/2 ts Crushed red pepper;
-(optional)
Combined everything in a heavy saucepan and bring to a boil. Turn the
heat down and simmer, uncovered until all the fruit is tender (about
1/2 hour). Cool thoroughly before serving.
You can leave it in chunky form, or take a masher to it lightly. Don't
puree or strain it, or it will acquire the dubious texture of baby
food.
It keeps very well (several weeks) if stored in a sterile, air-tight
container under regrigeration.
