"duck" Sauceappetizers, sauces 1/2 cup peach or apricot preserves 1/4 cup white vinegar 1 tablespoon grated ginger 1/3 cup 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" |
