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Plum Duck Sauce (Ck)

check, chinese, ethnic

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1 can purple plums in heavy syrup (1 lb) juice of 1/2 lemon 1/2 t minced ginger root 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

Yield: 1 servings

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