|
Yield: 8 cups
Ingredients:
1 pound plums, halved
and pitted
1 pound apricots, halved and pitted
1-1/4 cups cider vinegar
3/4 cup water
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice
1/4 cup chopped ginger
1 small onion, sliced
1 Serrano pepper (or more), seeded and chopped
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seed, toasted
1 cinnamon stick
Directions:
Combine plums, apricots, cider vinegar and water.
Cook over moderate heat for 5 minutes. Reduce heat
and simmer uncovered for 15 minutes.
Combine the cider vinegar, brown sugar, white sugar
and lemon juice. Boil for 10 minutes.
Combine the chopped ginger, onion, pepper, garlic
cloves, salt, mustard seed and cinnamon stick.
Combine the above three sets of ingredients and
simmer for 45 minutes. Remove cinnamon.
Puree in food processor. Return to kettle and simmer
until thick.
Transfer to sterilized mason jar, cap loosely and
let cool.
Tighten caps and let stand in dark at least 2 weeks.
More great Chinese sauce and condiment recipes are
available in
Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
