<<Disclaimer: Verify this information before applying it to your situation.>> I unfortunately forgot to include this reply in my recap of Duck Sauce recipes and suggestions. Jane Ehrenfeld <[log in to unmask]> sent the following recipe. It's similar to the other one posted and probably the measurements from one would work with the other. susan --------------- I make a "Duck Sauce" by mixing apricot conserve (Smuckers Simply Fruit or Polaners All Fruit) with rice wine or cider vinegar, soy sauce, dry sherry, dry mustard and ginger. I mix them in a sauce pan, warming through to allow the flavors to meld, cool and zip through the food processor. I sort of do this by eye (nose and mouth, if you know what I mean) but aproximate measurements would be 1 c. apricot stuff, 2 or 3 T. vinegar, 1 or 2 T. soy sauce, 1 T. dry sherry (or mirin if you have it), a couple of dashes (up to 1/4 tsp., I guess) of dry mustard -- depends on how much heat you want, and about 1 T. fresh grated ginger. I think that is all I put in it. I may have the recipe written down but I am not sure... Sorry to be so vague. I hope you will summarize for the list -- I too am a Saucy Susan fan (although I haven't had any for over 8 years!) and would be interested in a prepared (GF) sauce if you hear of any. Jane (in VA) [log in to unmask] Susan Krauss Krauss Research [log in to unmask] http://www.wenet.net/~skrauss