Duck Sauce - from Scratch

Ingredients

• 1 lb plum, halved and pitted
• 1 lb apricot, halved and pitted
• 1 1/4 cups cider vinegar
• 3/4 cup water
• 1 cup cider vinegar
• 1 cup firmly packed brown sugar
• 1 cup white sugar
• 1/2 cup lemon juice
• 1/4 cup chopped fresh ginger
• 1 small onion, sliced
• 1 serrano pepper, seeded and chopped (or more)
• 2 small garlic cloves, sliced
• 4 teaspoons salt
• 1 tablespoon mustard seeds, toasted
• 1 cinnamon stick

Directions

1. 1

   Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

2. 2

   Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.

3. 3

   Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.

4. 4

   Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.

5. 5

   Puree in food processor. Return to kettle and simmer until thick.

6. 6

   Transfer to sterilized mason jars, cap loosely and let cool.

7. 7

   Tighten caps and let stand in dark at least 2 weeks.