Duck Sauce
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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” |