Duck Sauce (for Chinese Dumplings)ala The Dum Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Mango chutney,
1 cup: Apricot preserves,
1/4 cup: Cold water,
Directions:
Place chutney, preserves, and water into the container of a blender
(or food processor) and blend for just a few seconds to mix well and
reduce to a fine consistency. Place in jar, cover, and refrigerate.
Duck sauce will keep for a long time in the refrigerator.
Serve with any of the Chinese dumplings.
Maria Polushkin; The Dumpling Cookbook Typos by Brenda Adams
Posted to MC-Recipe Digest V1 #1
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams
Date: Tue, 03 Dec 1996 19:55:13 -0800
Source from luhu.jp
(or food processor) and blend for just a few seconds to mix well and
reduce to a fine consistency. Place in jar, cover, and refrigerate.
Duck sauce will keep for a long time in the refrigerator.
Serve with any of the Chinese dumplings.
Maria Polushkin; The Dumpling Cookbook Typos by Brenda Adams
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams
Date: Tue, 03 Dec 1996 19:55:13 -0800
Source from luhu.jp