Plum Duck Sauce (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: Canton influence Serves/Makes: 2 cups,
1: ,
can purple plums in heavy syrup, (1 lb) juice of 1/2 lemon
1/2 t: minced ginger root,
Directions:
In a 1-2 quart pot, place the plums with their syrup. Remove all
pits. Stir in the lemon juice and ginger root. Bring the mixture to
a boil Using the edge of a spoon, cut the plums into smaller pieces
as they cook. Cook the plums for about 5 minutes to boil down the
liquid a bit, stirring as necessary to prevent sticking. Transfer
the cooked plums to a bowl or container. Let cool, then cover and
refrigerate. The plum sauce will keep for several days in the
refrigerator, or ic can be frozen.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
pits. Stir in the lemon juice and ginger root. Bring the mixture to
a boil Using the edge of a spoon, cut the plums into smaller pieces
as they cook. Cook the plums for about 5 minutes to boil down the
liquid a bit, stirring as necessary to prevent sticking. Transfer
the cooked plums to a bowl or container. Let cool, then cover and
refrigerate. The plum sauce will keep for several days in the
refrigerator, or ic can be frozen.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp