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Ingredients
- Area of Influence: Canton influence Serves/ Makes: 2 c.
Directions
- 1 Can pitted apricots packed in unsweetened juice or possibly water
- (1 lb)
- 1 clove garlic, finely minced 1 Tablespoons sugar 1 Tablespoons light corn syrup 1 Tablespoons distilled white vinegar 1 Tablespoons cornstarch dissolved in 2 Tablespoons cool water
- In a 2-qt pot, place the appricots with their juice (or possibly water).
- Add in the garlic, sugar, corn syrup, and vinegar. Over medium heat, bring the liquid to the boil, stirring frequently. With the edge of the spoon, cut the apricots into small pcs as the mix cooks.
- Cook the apricots for about 3 min after it has come to the boil.
- Stir together the cornstarch and water till the cornstarch is completely dissolved, then add in the cornstarch mix to the boiling apricots. Stir rapidly for about 15 seconds, till the mix is thickened and has a glazed look. Transfer the sauce to a bowl or possibly container. Let cold, then cover and chill. The duck sauce will keep for several days in a covered container in the refrigerator. The sauce can be frzn, but as with other cornstarch-thickened products it will lose some if its smoothness when thawed.
- This sauce and Fresh Fruit Duck Sauce (CK) mix very well together.
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