Apricot preserves....ARRRGGG!

[Gourmet_Mom]

I thought I had some. I was going to get a spare jar at the store, just in case, but they were out. I buy dried apricots, since I THOUGHT that was what was used in the original...nope, canned. Get home...no preserves in the fridge!

Question, can I chop up some of those dried apricots and boil them with a little sugar water and get a close proximity? It's used in the sauce for my Apricot Beef Stir-Fry.

[cjs]

Sure, give it a try and maybe put it all thru the food processor?? Probably be better than just jam anyway!!

[Gourmet_Mom]

I just checked the product site. There is a recipe for a dried apricot pie. For 2 1/2 cups of dried fruit, there is 2 cups of water and 1/2 cup of sugar. If I don't hear anything soon, I'm going to go with it. I just chop the fruit fine and simmer until thickened. I think it SHOULD work.

Oh, we were posting at the same time. I'm going for it. William took my food processor to the camp this weekend! The turkey BETTER be bringing it home tonight! I had to puree the soup last night in an antique blender!!!!! I'm going to chop them fine, just in case, though.

[cjs]

Well, at least you know what to get HIM for Christmas!!!!

[labradors]

Funny you should mention this. I've just started looking for apricots or apricot preserves here so I can experiment with homemade duck sauce (i.e. not something for or containing duck, but the "duck sauce" they give you at Chinese restaurants for dipping the chow-mein noodles).

[Gourmet_Mom]

Labs, I have a really good recipe for duck sauce using plums if you don't have a recipe. Regarding the "apricot preserve" substitute, it looks and tastes great. I'll let you know how it works in the recipe.

[labradors]

Daphne, I'd like to see that recipe. I'm accustomed to apricot-based duck sauce, so it will be different, but it's worth trying, since duck sauce can be plums, apricots or both. Still, the apricot aspect of the duck sauce is what I was craving.

Thanks!

[foodfiend]

Labs, I have made both versions and prefer the apricot-based duck sauce. Let me see if I can locate that recipe.

[labradors]

Thanks, Vicci. It will be interesting to compare the two, side by side, if I can get the ingredients.

[Gourmet_Mom]

Actually, it's not my recipe, but Erin's. It is REALLY good. It tasted really authentic. Although, I really liked the flavors of the sauce tonight using the apricots. I'm getting ready to review the recipe, so I'll add a comment on how I modified the recipe to get the sauce. ANYWAY, I'm glad we got onto this topic. This is a recipe I had lost when my computer went down. Now I have it again, so thanks! Here's Erin's recipe. (BTW, I reduced this by half and got great results.)

Erin's Sweet and Sour Plum Sauce

Recipe By :Linda J. Amendt
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups pitted, peeled and chopped ripe plums
(about 4 1/2 lbs)
1 1/2 cups light brown sugar - firmly packed
1 cup granulated sugar
1 cup rice wine vinegar or cider vinegar
1/2 cup red onion -- minced
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon peeled and grated or minced fresh ginger
1 cup superfine sugar
1/3 cup instant clearjel powder

In an 8 quart stainless steel pan, combine the plums, brown sugar,
granulated sugar and vinegar. Stir in the onion, mustard, salt and
ginger.

Over medium heat, bring the mixture to a boil, stirring constantly. .

Reduce the heat and simmer until the sauce thickens, about 30 minutes,
stirring frequently to prevent sticking and scorching.

Remove the pan from the heat, skim off any foam.

Press the mixture through a food mill or fine meshed sieve. Discard the
pulp. Rinse the pan and return the sieved mixture to the pan.

In a small bowl, thoroughly combine the superfine sugar and the clearjel.

Over low heat, heat the sauce until warm. Gradually sprinkle the clearjel
mixture over the surface of the sauce in a thin layer, stirring frequently
and breaking up any clumps that form.

It will take about 3 minutes to gradually stir in all of the clearjel
mixture. Stir gently to avoid trapping air bubbles in the sauce.

Continue to stir util the clearjel mixture is completely incorporated into
the sauce and no lumps remain. Remove the pan from the heat.

Ladle the sauce into hot jars, leaving 1/2 inch headspace. Using a
plastic knife , remove any trapped air bubbles.

Wipe the jar rims and threads with a clean damp cloth. Cover with hot
lids and apply screw rings.

Process pint jars in a 200F water bath for 20 minutes.

Description:
"Full flavored red or purple plums are best for this recipe."
Source:
"Blue Ribbon Preserves"
Yield:
"4 pints"