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1 Can pitted apricots packed in unsweetened juice or possibly water
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(1 lb)
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1 clove garlic, finely minced 1 Tablespoons sugar 1 Tablespoons light corn syrup 1 Tablespoons distilled white vinegar 1 Tablespoons cornstarch dissolved in 2 Tablespoons cool water
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In a 2-qt pot, place the appricots with their juice (or possibly water).
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Add in the garlic, sugar, corn syrup, and vinegar.
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Over medium heat, bring the liquid to the boil, stirring frequently.
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With the edge of the spoon, cut the apricots into small pcs as the mix cooks.
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Cook the apricots for about 3 min after it has come to the boil.
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Stir together the cornstarch and water till the cornstarch is completely dissolved, then add in the cornstarch mix to the boiling apricots.
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Stir rapidly for about 15 seconds, till the mix is thickened and has a glazed look.
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Transfer the sauce to a bowl or possibly container.
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Let cold, then cover and chill.
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The duck sauce will keep for several days in a covered container in the refrigerator.
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The sauce can be frzn, but as with other cornstarch-thickened products it will lose some if its smoothness when thawed.
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This sauce and Fresh Fruit Duck Sauce (CK) mix very well together.
