Apricot Duck Sauce (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: Canton influence Serves/Makes: 2 cups,
1: ,
can pitted apricots packed in unsweetened juice or water,
Directions:
(1 lb)
1 clove garlic, finely chopped 1 T sugar 1 T light corn
syrup 1 T distilled white vinegar 1 T cornstarch dissolved in 2 T
cold water
In a 2-quart pot, place the appricots with their juice (or water).
Add the garlic, sugar, corn syrup, and vinegar. Over medium heat,
bring the liquid to the boil, stirring frequently. With the edge of
the spoon, cut the apricots into small pieces as the mixture cooks.
Cook the apricots for about 3 minutes after it has come to the boil.
Stir together the cornstarch and water until the cornstarch is
completely dissolved, then add the cornstarch mixture to the boiling
apricots. Stir rapidly for about 15 seconds, until the mixture is
thickened and has a glazed look. Transfer the sauce to a bowl or
container. Let cool, then cover and refrigerate. The duck sauce will
keep for several days in a covered container in the refrigerator. The
sauce can be frozen, but as with other cornstarch-thickened products
it will lose some if its smoothness when thawed.
This sauce and Fresh Fruit Duck Sauce (CK) mix very well together.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
1 clove garlic, finely chopped 1 T sugar 1 T light corn
syrup 1 T distilled white vinegar 1 T cornstarch dissolved in 2 T
cold water
In a 2-quart pot, place the appricots with their juice (or water).
Add the garlic, sugar, corn syrup, and vinegar. Over medium heat,
bring the liquid to the boil, stirring frequently. With the edge of
the spoon, cut the apricots into small pieces as the mixture cooks.
Cook the apricots for about 3 minutes after it has come to the boil.
Stir together the cornstarch and water until the cornstarch is
completely dissolved, then add the cornstarch mixture to the boiling
apricots. Stir rapidly for about 15 seconds, until the mixture is
thickened and has a glazed look. Transfer the sauce to a bowl or
container. Let cool, then cover and refrigerate. The duck sauce will
keep for several days in a covered container in the refrigerator. The
sauce can be frozen, but as with other cornstarch-thickened products
it will lose some if its smoothness when thawed.
This sauce and Fresh Fruit Duck Sauce (CK) mix very well together.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp