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-> Recipe Collection
-> Pesach Recipes
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amother
Eggshell
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 Fri, Apr 19 2024, 2:52 pm
| doodlesmom wrote: | While I don’t mind this sauce, I found that making a fruit jam out of plums, peaches or both. Is a more effective duck sauce option. And has multiple pesach uses…
Since the original duck sauce is made with fruit jam, vinegar, chili pepper, and ginger….I wish someone would help me figure out the substitution.
So I made peach/plum jam with lemon and sugar…
Then I can grate in some ginger….some more lemon juice…and maybe some peeled jalapeños pepper?
I use very limited ingredients… |
Just did this. Only thing I can add is jalapeño but I think I like the way it came out without. Can always add it to the chicken later.
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ra_mom
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Fri, Apr 19 2024, 2:53 pm
| amother Dandelion wrote: | I made the sauce and covered 8 pieces of chicken on the bone. It looked good!
I thought it might be a bit too sweet, can I cut down on some of the sugar?
Getting back to cutlets, could it work to coat cutlets in cake meal and pour sauce on top and bake?
Thanks for your help!! |
I like to season the chicken very well with salt before I pour over sweet sauce.
For cutlets, I would bake with crumbs first, and then pour some sauce over and bake for a little longer right before serving.
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amother
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Sun, Apr 21 2024, 9:46 am
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How long does this last in the fridge? Can it be frozen? I made a double batch on Friday thinking I'd use it on some chicken today or tomorrow but looks like I'm not going to need that chicken in the end and would love to save for chol hamoed/second days.
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ra_mom
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Sun, Apr 21 2024, 9:55 am
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Should be fine in the fridge
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