MMMMM----- Recipe via Meal-Master (tm) v8.06

     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.

 Recipe by Moosewood Cookbook

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