Chinese Plum Sauce (Duck Sauce)

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Servings: 4 Difficulty: Advanced
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A tangy, sweet, and spicy condiment perfect for duck, pork, or dumplings
Chinese Plum Sauce (Duck Sauce recipe image
Chinese Plum Sauce (Duck Sauce recipe image
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Chinese Plum Sauce (Duck Sauce)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 159.4

Description

This homemade Chinese plum sauce offers a complex balance of sweet, tart, and spicy flavors that far surpasses store-bought alternatives. Made with red plums, apricots, and red bell peppers, it provides a vibrant color and rich texture. The addition of ginger, garlic, and serrano chiles adds depth and a gentle kick of heat. Ideal as a dipping sauce for Peking duck, spring rolls, or as a glaze for roasted meats. This versatile condiment is great for weeknight dinners or festive gatherings. Simple to make with pantry staples, this recipe yields a flavorful sauce that improves with age, making it a worthwhile project for home cooks.

Ingredients

Directions

  1. Roast red bell peppers under a broiler or over an open flame until the skins are blackened and charred.
  2. Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
  3. Peel the charred skin off the peppers, remove stems and seeds, then quarter them lengthwise.
  4. Combine 2.5 pounds of stoned and quartered red plums, the apricots, 3 cups of cider vinegar, and 2.5 cups of water in a large non-reactive kettle.
  5. Simmer the fruit mixture over medium heat until the fruits are soft and breaking down, approximately 25 minutes.
  6. Remove the fruit mixture from heat and set aside to cool slightly.
  7. In a separate very large non-reactive kettle, combine the remaining 2.5 cups of cider vinegar, 1.5 cups white sugar, 2 cups light brown sugar, and 1/3 cup light corn syrup (Karo).
  8. Bring the vinegar and sugar mixture to a boil, stirring constantly until the sugars are completely dissolved.
  9. Add the cooked fruit mixture, peeled and chopped fresh ginger, kosher salt, toasted mustard seeds, quartered onion, diced serrano chiles, minced garlic, cinnamon stick, and the prepared red bell peppers to the boiling vinegar mixture.
  10. Bring the sauce back to a boil, then reduce heat and simmer covered for 5 minutes.
  11. Remove the lid and continue simmering uncovered for one hour, stirring occasionally to prevent sticking.
  12. Remove and discard the cinnamon stick.
  13. Transfer the sauce in batches to a food processor and pulse briefly to achieve your desired consistency, from chunky to smooth.
  14. Return the processed sauce to the kettle and bring to a gentle boil, stirring frequently.
  15. Boil gently until the sauce thickens to a jam-like consistency, about 15 minutes. Note that the sauce will thicken further as it cools.
  16. Ladle the hot sauce immediately into sterilized half-pint or pint jars, leaving appropriate headspace.
  17. Process the jars in a boiling water bath for 10 minutes for half-pints or 15 minutes for pints to ensure proper sealing.
  18. Remove jars and allow them to cool completely on a wire rack.
  19. Allow the sauce to age in sealed jars for 2 to 4 weeks before opening to let the flavors meld and develop.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 159.4kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 5.8mg1%
Total Carbohydrate 36.5g13%
Dietary Fiber 7.5g30%
Sugars 29.3g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, plum sauce, duck sauce, preserving, canning, condiment, apricots, bell pepper, ginger, spicy, sweet, tangy, homemade, dipping sauce, glaze, asian cuisine, fruit sauce, fermented, pantry staple
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