Duck Sauce
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Duck Sauce
1/2 c Peach or apricot preserves
1/4 c White vinegar
1 tb Grated ginger
1/3 c Finely chopped scallions
Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so.
"Sundays at Moosewood Restaurant Cookbook"
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