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Sweet-and-sour Duck Sauce

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      Title: SWEET-AND-SOUR DUCK SAUCE
 Categories: Canning, Condiments, Fruits, Harned 1994, Sauces
      Yield: 1 Batch
 
      3 lb Firm, ripe red plums*
           -- pitted, in 1/2" chunks
    1/2 ts Peeled, crushed garlic
    1/2 lb Onions; peeled
           -- finely chopped**
      1 c  Rice wine or cider vinegar
    1/2 ts Dried crushed red pepper
      1 ts Ground coriander
    1/2 ts Ground allspice
  2 1/2 c  Sugar
 
  *Should yield about 2 quarts.  **Should yield about 1 cup.
  
  Place all ingredients except the sugar in a wide 4-quart saucepan and
  bring to boil over medium heat, stirring occasionally. Boil steadily
  for about 30 minutes.
  
  Remove from heat, put through food mill, and return pureed fruit to
  pan. Add sugar, place over medium heat, and stir constantly until
  mixture again boils. Boil steadily about 30 minutes, stirring often
  to prevent sticking; continue boiling about 15 minutes more, stirring
  constantly. Sauce is done when about 1/2 tsp. of it holds its shape
  on a chilled saucer. Spoon at once into hot, sterilized half-pint
  jars and seal. Store at least a week to mellow.
  
  Yield: About 5 1/2 cups.
  
  Lesem writes that her version is "...a fine dipping sauce not just for
  roast duck, but also barbecued spareribs. I also like to mix it with
  oil and vinegar to glaze spareribs or duckling during the last 20 to
  30 minutes of roasting or grilling."
  
  From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New
  York: Vintage Books, 1982.  Pg. 168. ISBN 0-394-75311-4.
 
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