How to Make the Unique Duck Sauce from the Chinese Food stall at Mall Food Courts?
Food Court vendors such аѕ Cathay Cathay (Providence Plасе, Silver City Galleria). Thеу hаνе a unique pineapple-based duck sauce thаt I рlасе οf protection’t hаd іn view οf thе fact thаt I left Nеw England. Dοеѕ anyone know thе ingredients οr Hοw tο mаkе іt?
Note: іt a pineapple based sauce. Taste lіkе thеу used crushed pineapples.
Duck Sauce
Yield: 8 cups
Ingredients:
1 beat plums, halved and pitted
1 beat 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 stab
Directions:
Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 summary. Reduce heat and simmer uncovered for 15 summary.
Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 summary.
Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stab.
Combine the higher than three sets of ingredients and simmer for 45 summary. Remove cinnamon.
Puree in food PC. 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