Duck Sauce

Name: Duck Sauce
Total time: 5 min
Yield: 4 12-ounce bottles
Cuisine: chinese
Ingredients: 1 cup Chinese plum sauce; 1 cup apricot preserves; 1 cup peach preserves; 1 cup applesauce; 2 teaspoons dry mustard; 1/2 teaspoon garlic powder; 1/2 cup chili sauce

Recipe from Grace Zia Chu

Adapted by Gish Jen

Total Time: 5 minutes, plus refrigeration
Rating: 4(18)
Comments: Read comments

The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its own. Duck sauce became popular as a dip for any food — from spareribs and egg rolls to almost anything else imaginable. There are so many versions of duck sauce that it is hard to decide which kind to make. However, I have created and tested the following, which I feel produces the best taste: —Gish Jen

Featured in: FOOD: The Lives They Lived: Grace Zia Chu, b. 1900; West Meets East

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Ingredients

Yield:4 12-ounce bottles

1cup Chinese plum sauce
1cup apricot preserves
1cup peach preserves
1cup applesauce
2teaspoons dry mustard
½teaspoon garlic powder
½cup chili sauce

Ingredient Substitution Guide

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Preparation

Step 1
Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.
Step 2
Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.
Step 3
Store in jars and leave in the refrigerator. The duck sauce will keep for months.

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