Name: Sweet-And-Sour Duck Sauce
Ingredients: 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 ts Ground coriander; 1/2 ts Ground allspice; 2 1/2 c Sugar

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Fruits		Canning, Condiments, Fruits, Harned 1994, Sauces	1	Batch

INGREDIENTS

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	ts	Ground coriander
1/2	ts	Ground allspice
2 1/2	c	Sugar

INSTRUCTIONS

*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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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