Chinese Duck Sauce

Ingredients

1 plums
1 apricots
525 ml cider vinegar
180 ml water
220 gr firmly packed brown sugar
200 gr sugar
120 ml lemon juice
60 gr ginger
1 slice onion
2 slices garlic
12 gr salt
16 ml mustard seed
1 cinnamon stick

Instructions

Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine second set of ingredients and boil for 10 minutes. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints.