Try this Duck Sauce #2 recipe, or contribute your own.
Suggest a better descriptionFrom: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 21:37:31 GMT 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. 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. JEWISH-FOOD digest 261 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 29 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 3.2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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Calories per serving: 29
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