Be the first to Chinese duck sauce is made with plums, apricots, sugar, and spices. It is a condiment served with duck, chicken, pork, and spareribs. It is also often referred to as plum sauce. This delicious sauce is quite easy to make at home, but plan ahead as it needs to sit for 2 weeks before using.
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 pound plums, halved and pitted
- 1 pound apricots, halved and pitted
- 1 cup cider vinegar
- 3/4 cup water
- 1/4 cup balsamic vinegar
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- 1 cup cider vinegar
- 1 cup firmly packed brown sugar
- 1 cup white granulated sugar
- 1/2 cup fresh lemon juice
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- 1/4 cup peeled and chopped ginger
- 1 small onion, sliced thin
- 1 serrano chile, or more to taste, seeded and chopped
- 2 garlic cloves sliced
- 4 teaspoons kosher salt
- 1 Tablespoon toasted mustard seed
- 1 cinnamon stick
Preparation:
Place plums, apricots, 1 cup cider vinegar, water, and balsamic vinegar in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Place 1 cup cider vinegar, brown sugar, white sugar, and lemon juice in a separate saucepan. Bring to a boil, reduce heat slightly, and let bubble for 10 minutes. Let cool for 5 minutes.
Add brown sugar mixture to the fruit, along with ginger, onion, chile, garlic, salt, mustard seeds, and cinnamon stick. Simmer for 45 minutes. Discard cinnamon stick.
Pour mixture into a food processor or heavy-duty blender and puree until smooth. You many need to do this in batches. Return to the saucepan and simmer until thickened.
Place duck sauce in a sterilized canning jar. Cap loosely and let cool to room temperature. Tighten cap and store in a cool, dark place at least 2 weeks before using.
Serve as a condiment with duck, chicken, pork, and spareribs.
Yield: 2 pints
Place 1 cup cider vinegar, brown sugar, white sugar, and lemon juice in a separate saucepan. Bring to a boil, reduce heat slightly, and let bubble for 10 minutes. Let cool for 5 minutes.
Add brown sugar mixture to the fruit, along with ginger, onion, chile, garlic, salt, mustard seeds, and cinnamon stick. Simmer for 45 minutes. Discard cinnamon stick.
Pour mixture into a food processor or heavy-duty blender and puree until smooth. You many need to do this in batches. Return to the saucepan and simmer until thickened.
Place duck sauce in a sterilized canning jar. Cap loosely and let cool to room temperature. Tighten cap and store in a cool, dark place at least 2 weeks before using.
Serve as a condiment with duck, chicken, pork, and spareribs.
Yield: 2 pints
