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:

Ingredients

  • 1 cup Chinese plum sauce
  • 1 cup apricot preserves
  • 1 cup peach preserves
  • 1 cup applesauce
  • 2 teaspoons dry mustard
  • ½ teaspoon garlic powder
  • ½ cup chili sauce
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      1235 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 303 grams carbohydrates; 8 grams dietary fiber; 163 grams sugars; 5 grams protein; 1850 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 12-ounce bottles

Preparation

  1. Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.
  2. Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.
  3. Store in jars and leave in the refrigerator. The duck sauce will keep for months.
  • Tips: Chinese plum sauce can be bought in Chinese grocery stores. Some supermarkets and specialty stores also stock it.

5 minutes, plus refrigeration

Dining and Cooking