Chinese Plum Sauce (duck Sauce)

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese, Sauces	4	Pints

INGREDIENTS

3		Bell pepper, red
2 1/2	lb	Apricots, stoned &
		quartered *
2 1/2	lb	Plum, red stoned &
		quartered *
5 1/2	c	Cider vinegar
2 1/2	c	Water
1 1/2	c	Sugar, white
2	c	Sugar, light brown
1/3	c	Karo, light
1/2	c	Ginger, fresh peeled &
		chopped
2	T	Salt, kosher
1/4	c	Mustard seeds, toasted
1		Onion, quartered
2		Chile serrano, seeded &
		diced
5		Garlic clove, minced
1		Cinnamon stick

INSTRUCTIONS

weight before preparation  Roast the peppers to remove skin; quarter
lengthwise and devein. Set  aside.  Combine the apricots, plums, three
cups of vinegar and water in a  large non-reactive kettle and simmer
until soft; about 25 minutes.  Remove from heat and set aside.  In
another non-reactive kettle, this one very large, combine the
remaining vinegar, sugars, and Karo and bring to a boil, stirring.  Add
the fruit mixture, ginger, salt, mustard seeds, onion, chiles,  garlic,
cinnamon, and the skinned bell peppers.  Simmer, covered, for  five
minutes then simmer uncovered for one hour, stirring every so  often.
Remove the cinnamon stick.  With a food processor, pulse the mixture
for a couple of seconds  (this has to be done in batches; process a
little longer if you like  a lesstextured sauce). Return to the kettle
and boil gently,  stirring, until the sauce has thickened, about 15
minutes (the sauce  will thicken some more as it cools).  Ladle into
sterilized jars, either half-pint or pint. Process in a  boiling water
bath for 10 minutes (for half-pint jars) or 15 minutes  (for pint
jars).  Allow to age in the jar for 2 to 4 weeks before  using.  ~-
Better than Store-Bought Witty & Colchie  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 147 Calories From Fat: 24 Total Fat: 2.9g Cholesterol: 0mg Sodium: 3022.1mg Potassium: 560.4mg Carbohydrates: 13.7g Fiber: 3.8g Sugar: 3.4g Protein: 4.6g