Grandma Woo's Duck Sauce

We had to name it something;

Mix well......

9 small jars (18 oz.) Peach Jam
3 small jars (18 oz.) Apricot Jam
2 small jars Orange Marmalade

2 cups Apple cider Vinigar
2 cups Rice Vinigar

3 Tablespoons Onion Powder
2 Tablespoons powdered Ginger
3 Tablespoons Dry Mustard

1 ½ teaspoons each..... Allspice - Nutmeg - Ground Cloves

4 Teaspoons Angostura Bitters.

Mix thoroughly while slowly heating on the stove till nice and hot.

Clean jars in dish washer and boil tops in water on stove....leave in water till need.

Pour hot sauce in jars and put hot cover on top and tighten..

Set aside and wait to see if they pop and seal themselves..
If they don't store in refrigerator..... and refrigerate after opening.

Makes 3-4 Quart or 6-8 pint jars.

Excellent served with pork roast and/or ribs, too.




GARLIC SOY DIPPING SAUCE

6 Tablespoons Soy Sauce
4 Tablespoons Rice Vinegar
4 Teaspoons Sesame Oil
4 Teaspoons minced Garlic
1 Tablespoon chopped fresh or dried chives
Pinch Sugar


Combine all ingredients in pint canning jar, cover and shake.
Let stand 5-10 minutes before using to give garlic time to
permeate the soy sauce.

Great for eggrolls and/or dumplings