Duck Sauce

Makes 1 quart
This chutney style sauce, made from plums and other fruits combines the sweet taste of
fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or
chicken.
Ingredients
• 3 large peaches, or 1 l pound, 13 ounce can peaches, drained
• 9 large plums, or 1 l pound, 14 ounce can plums, drained
• 1 Cup diced red bell peppers
• 1 Cup coarsely chopped dried apricots
• half Cup dark brown sugar (omit if using canned fruit)
• 3/4 Cup granulated sugar (omit if using canned fruit)
• 2/3 Cup distilled white vinegar
• 2 teaspoons minced Candied Ginger or to taste (optional)
Directions
1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water
for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the
peaches into eighths, and discard the pits. There should be about 5 cups of peaches and
plums.
2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring
several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring
occasionally.
3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight
jar in the refrigerator.