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Chinese Duck Sauce (Plum)

A home-style Chinese Duck Sauce (Plum) made with Cider Vinegar, Water, Firmly Packed Brown Sugar, White Sugar, and Lemon Juice. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/4 cup
• 3/4 cup
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 4 tsp

Method (preview)

1. 1

   Combine first set of ingredients and cook over moderate heat for 5 minutes.

2. 2

   Reduce heat and simmer uncovered for 15 minutes.

3. 3

   Combine second set of ingredients and boil for 10 minutes.

4. 4

   Combine the above three sets of ingredients and simmer for 45 minutes.

5. 5

   Remove cinnamon.

6. 6

   Puree in food processor.

7. 7

   Return to kettle and simmer until thick.

8. 8

   Transfer to sterilized mason jar, cap loosely and let cool.

9. 9

   Tighten caps and let stand in dark at least 2 weeks.