Classic Chinese Duck Sauce
A vibrant Chinese-style duck and plum sauce, crafted from plums, apricots, and spices, serves as an ideal condiment for various meats and noodle dishes.
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Instructions
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In a medium saucepan, combine plums, apricots, 1 cup cider vinegar, water, and balsamic vinegar. Bring to a boil, then simmer uncovered for 15 minutes.
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Separately, combine 1 cup cider vinegar, brown sugar, white sugar, and lemon juice in another saucepan. Boil, reduce heat, and bubble for 10 minutes, then cool for 5 minutes.
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Add the cooled sugar mixture, ginger, onion, chile, garlic, salt, mustard seeds, and cinnamon stick to the fruit mixture. Simmer for 45 minutes; remove the cinnamon stick.
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Puree the mixture in a food processor until smooth.
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Return to the saucepan and simmer until thickened.
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Sterilize a quart or two pint canning jars by boiling for 15 minutes. Fill jars, cap loosely, cool to room temperature, then tighten and refrigerate for at least two weeks before serving.