3 lb firm, ripe red plums* - pitted, in, 1/2 chunks
1/2 tsp peeled, crushed garlic
1/2 lb onions, peeled - finely chopped**
1 cup rice wine or cider vinegar
1/2 tsp dried crushed red pepper
1 tsp ground coriander
1/2 tsp ground allspice
2 1/2 cup sugar
A Recipe for
Sweet-And-Sour Duck Sauce
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
The belly rules the mind. |
| Spanish Proverb |
This Recipe for Sweet-And-Sour Duck Sauce is one of thousands in the Recipes-to-go Barbecue Cookbook.
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| George Bernard Shaw (1856-1950) |
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The belly rules the mind. |
| Spanish Proverb |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
This is a recipe for Sweet-And-Sour Duck Sauce from the recipe cookbook of Recipes-to-go (Barbecue)
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Food Tip |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
There is no such thing as a little garlic. |
| A. Baer |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
*Should yield about 2 quarts. **Should yield about 1 cup.
Place all ingredients except the sugar in a wide 4-quart saucepan and
bring to boil over medium heat, stirring occasionally. Boil steadily
for about 30 minutes.
Remove from heat, put through food mill, and return pureed fruit to
pan. Add sugar, place over medium heat, and stir constantly until
mixture again boils. Boil steadily about 30 minutes, stirring often
to prevent sticking; continue boiling about 15 minutes more, stirring
constantly. Sauce is done when about 1/2 tsp. of it holds its shape
on a chilled saucer. Spoon at once into hot, sterilized half-pint
jars and seal. Store at least a week to mellow.
Yield: About 5 1/2 cups.
Lesem writes that her version is "...a fine dipping sauce not just for
roast duck, but also barbecued spareribs. I also like to mix it with
oil and vinegar to glaze spareribs or duckling during the last 20 to
30 minutes of roasting or grilling."
From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New
York: Vintage Books, 1982. Pg. 168. ISBN 0-394-75311-4.
Serves: 1
Sweet-And-Sour Duck Sauce Recipe brought to you by Recipes To-Go