MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Duck Sauce
 Categories: Chinese, Sauces
      Yield: 8 Servings
 
      5 c  Mixed peeled; chopped fruit,
           -(apples, pears, peaches
           -and/or plums, FRESH ONLY!),
           -heaping over, skinned and
           -chopped
      1 c  Water
    1/4 c  Cider vinegar
    1/4 c  Light brown sugar; (light is
           -better for this than dark)
    1/4 ts Salt
      2 ts Tamari
      1 md Clove garlic; crushed
    1/2 ts Dry mustard; (optional)
    1/2 ts Crushed red pepper;
           -(optional)
 
  Combined everything in a heavy saucepan and bring to a boil. Turn the
  heat down and simmer, uncovered until all the fruit is tender (about
  1/2 hour). Cool thoroughly before serving.
  
  You can leave it in chunky form, or take a masher to it lightly. Don't
  puree or strain it, or it will acquire the dubious texture of baby
  food.
  
  It keeps very well (several weeks) if stored in a sterile, air-tight
  container under regrigeration.
  
  Recipe by Moosewood Cookbook
 
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