*  Exported from  MasterCook  *
                         SWEET-AND-SOUR DUCK SAUCE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Condiments
                 Fruits                           Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Firm, ripe red plums*
                         -- pitted, in 1/2 chunks
      1/2   ts           Peeled, crushed garlic
      1/2   lb           Onions -- peeled
                         -- finely chopped**
    1       c            Rice wine or cider vinegar
      1/2   ts           Dried crushed red pepper
    1       t            Ground coriander
      1/2   ts           Ground allspice
    2 1/2   c            Sugar
   *Should yield about 2 quarts.  **Should yield about 1
   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
   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.
                    - - - - - - - - - - - - - - - - - -