Plum Sauce

Ingredients (makes about 1 1/4 cups)

• 12-ounce jar of plum preserves
• 2 tablespoons vinegar
• 1 tablespoon brown sugar
• 1 tablespoon minced onion
• 1 teaspoon minced ginger
• 1 teaspoon crushed red pepper
• 1 clove garlic, minced

1. Combine all ingredients in a saucepan. Bring to a boil, stirring constantly, then simmer a few minutes to blend flavors.
2. Let it cool, then chill. Tastes best if refrigerated, covered, overnight to allow seasonings to mellow. Serve chilled.

This sweet and sour topping consists roughly of plums, apricots, sugar and seasoning. This thick condiment is traditionally served with Peking Duck but may also be provided with duck, pork, or spareribs. Duck sauce is generally acquired from grocery stores or you're also presented with a few individual servings when you get Chinese takeout. But say you want more than what you can dig up at the store or from the Chinese restaurant...well with this uncomplicated recipe direct from my own vaults, you can easily make all you want and even spice it up a bit if you'd like: Yield: 2 pints

Ingredients

Instructions: Combine first four ingredients and cook over moderate heat for five minutes. Reduce heat and simmer uncovered for fifteen minutes. In a separate pan, combine next four ingredients and boil for ten minutes. Combine the first two mixtures with the remaining ingredients and simmer for forty-five minutes. Remove cinnamon. Puree in food processor. Return to pot and simmer until thick. Transfer to sterilized canning jar, loosen cap, and let cool. Tighten caps and let stand in dark at least 2 weeks. Letting the jars stand two weeks allows the sauce to somewhat ferment, to give it that bitter/sour taste.