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4 pints
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
More liquid and less fiery than Indian chutneys, to which it is closely related, this Chinese dip-sauce is most often served with roast pork and spring rolls. If you have not had the opportunity to eat in a fine Chinese restaurant, you may have encountered only the sickly-sweet, garlic-laden pink substance labeled “duck sauce” but bearing no resemblance whatsoever to the pungent, fruity real thing. Incidentally, you don’t need to wait to cook a Chinese meal to savor this sauce; it may be se