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Duck Sauce

Posted By archives On September 18, 2012 @ 9:37 am In Sauces & Seasonings | 2 Comments

Submitted by: Mary P.

1/2 c all fruit peach or apricot preserves
1/4 c white or cider vinegar
1 T grated peeled ginger
1/3 c finely chopped scallion

Combine preserves, vinegar and ginger in saucepan. Heat to a simmer and simmer gently, stirring occasionally for 5 minutes. Remove from heat and stir in scallions. Will keep for a couple of weeks in refrigerator.

(From “Sundays at Moosewood Restaurant“)

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