Duck Sauce

1/2 c Peach or apricot preserves

1/4 c White vinegar

1 tb Grated ginger

1/3 c Finely chopped scallions

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. "Sundays at Moosewood Restaurant Cookbook"