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Duck Sauce - from Scratch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9039
Energy (kCal)1929.7815
Carbohydrates (g)475.7525
Total fats (g)3.902
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. | 2. Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes. | 3. Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick. | 4. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. | 5. Puree in food processor. Return to kettle and simmer until thick. | 6. Transfer to sterilized mason jars, cap loosely and let cool. | 7. Tighten caps and let stand in dark at least 2 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum 1 halved pitted 75.9 18.843 1.155 0.462
    apricot 1 halved pitted 74.4 17.236 2.17 0.6045
    cider vinegar 1 1/4 cups 62.7375 2.7784 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    cider vinegar 1 cup 62.7375 2.7784 0.0 0.0
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    white sugar 1 cup 774.0 199.96 0.0 0.0
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    ginger 1/4 cup chopped 19.2 4.2648 0.4368 0.18
    onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    serrano pepper 1 seeded chopped 0.7 0.1466 0.0381 0.0096
    garlic clove 2 sliced - - - -
    salt 4 teaspoons - - - -
    mustard seed 1 tablespoon toasted 32.004 1.7697 1.643 2.2831
    cinnamon 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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