Yield: 3 1/2 cups
Categories: Duck, Poultry
1/2 cup dry mustard
4 fluid ounces water, cold
8 ounces granulated sugar
8 fluid ounces rice vinegar
1/8 teaspoon salt
1 tablespoon fresh ginger, minced
1 cup dried apricots, chopped
1 teaspoon fresh lemon juice
1. Whisk together the dry mustard and water and allow the mixture to rest for 1 hour.
2. In a heavy-bottomed pot, bring the sugar, vinegar, salt and ginger to a boil. Add the apricots and simmer until the apricots are soft, approximately 15 minutes. Add the mustard mixture and simmer for 5 minutes.
3. Transfer the sauce to a blender. Add the lemon juice and blend until smooth. Adjust the consistency with water, if necessary.
Categories: Duck, Poultry
1/2 cup dry mustard
4 fluid ounces water, cold
8 ounces granulated sugar
8 fluid ounces rice vinegar
1/8 teaspoon salt
1 tablespoon fresh ginger, minced
1 cup dried apricots, chopped
1 teaspoon fresh lemon juice
1. Whisk together the dry mustard and water and allow the mixture to rest for 1 hour.
2. In a heavy-bottomed pot, bring the sugar, vinegar, salt and ginger to a boil. Add the apricots and simmer until the apricots are soft, approximately 15 minutes. Add the mustard mixture and simmer for 5 minutes.
3. Transfer the sauce to a blender. Add the lemon juice and blend until smooth. Adjust the consistency with water, if necessary.
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