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Duck Sauce (For Chinese Dumplings)ala the Dumpling Cookbook
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CATEGORY
CUISINE
TAG
YIELD
Chinese
Cookbook, Sauces
1
Servings
INGREDIENTS
1
c
Mango chutney
1
c
Apricot preserves
1/4
c
Cold water
INSTRUCTIONS
Place chutney, preserves, and water into the container of a blender (or
food processor) and blend for just a few seconds to mix well and reduce to
a fine consistency. Place in jar, cover, and refrigerate. Duck sauce will
keep for a long time in the refrigerator.
Serve with any of the Chinese dumplings.
Maria Polushkin; The Dumpling Cookbook Typos by Brenda Adams
<adamsfmle@sprintmail.com>
Posted to MC-Recipe Digest V1 #328
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams <adamsfmle@sprintmail.com>
Date: Tue, 03 Dec 1996 19:55:13 -0800
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