Chinese Duck Sauce

• 1 pound plums halved and pitted
• 1 pound apricots halved and pitted
• 1 1/4 cups apple cider vinegar
• 3/4 cup water
• 1 cup apple cider vinegar
• 1 cup brown sugar firmly packed
• 1 cup sugar white
• 1/2 cup lemon juice
• 1/4 cup ginger chopped
• 1 small onions sliced
• 1 x serrano chiles seeded, chopped
• 2 small garlic cloves
• 4 teaspoons salt
• 1 tablespoon mustard seeds toasted
• 1 each cinnamon sticks

1. Combine plums, apricots, cider vinegar and water.
2. Cook over moderate heat for 5 minutes.
3. Reduce heat and simmer uncovered for 15 minutes.
4. Mix in the cider vinegar, brown sugar, white sugar and lemon juice.
5. Boil for 10 minutes.
6. Stir in the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick and simmer for 45 minutes.
7. Remove cinnamon.
8. Puree in food processor.
9. Return to kettle and simmer until thick.
10. Transfer to sterilized mason jar, cap loosely and let cool.
11. Tighten caps and let stand in dark at least 2 weeks.

apple cider vinegar, water, apple cider vinegar, brown sugar, sugar white, lemon juice, ginger chopped, onions, serrano chiles, garlic, salt, cinnamon sticks

Taken from recipeland.com/recipe/v/chinese-duck-sauce-32599 (may not work)