Duck Sauce

Duck Sauce

A tangy, amber-hued dipping sauce simmered from apricot preserves in about 20 minutes.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This duck sauce balances sweet apricot preserves with vinegar and a touch of ginger and garlic for a glossy, tangy condiment. It comes together quickly on the stovetop and thickens as it cools, making it ideal for egg rolls, spring rolls, or grilled meats.

Ingredients

  • 1 cup apricot preserves
  • 1/4 cup pineapple preserves
  • 3 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup water
  • 1/2 teaspoon dry mustard powder

Method

  1. In a small saucepan, combine the apricot preserves, pineapple preserves, rice vinegar, sugar, soy sauce, ginger, garlic, red pepper flakes, water, and mustard powder.

  2. Whisk the mixture together over medium heat until the preserves melt and the sugar dissolves.

  3. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the sauce thickens slightly and coats a spoon.

  4. Remove from heat and let cool to room temperature; the sauce will continue to thicken as it cools.

  5. Transfer to a jar or airtight container and refrigerate until ready to serve.

Rate this recipe

★ 4.7 (1)

Comments

    Log in to comment.

    Duck Sauce

    This duck sauce balances sweet apricot preserves with vinegar and a touch of ginger and garlic for a glossy, tangy condiment. It comes together quickly on the stovetop and thickens as it cools, making it ideal for egg rolls, spring rolls, or grilled meats.

    25 min 16 oz 45 cal

    Ingredients

    • 1 cup apricot preserves
    • 1/4 cup pineapple preserves
    • 3 tablespoons rice vinegar
    • 2 tablespoons granulated sugar
    • 1 tablespoon soy sauce
    • 1 teaspoon fresh ginger, grated
    • 1 clove garlic, minced
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup water
    • 1/2 teaspoon dry mustard powder

    Method

    1. 1

      In a small saucepan, combine the apricot preserves, pineapple preserves, rice vinegar, sugar, soy sauce, ginger, garlic, red pepper flakes, water, and mustard powder.

    2. 2

      Whisk the mixture together over medium heat until the preserves melt and the sugar dissolves.

    3. 3

      Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the sauce thickens slightly and coats a spoon.

    4. 4

      Remove from heat and let cool to room temperature; the sauce will continue to thicken as it cools.

    5. 5

      Transfer to a jar or airtight container and refrigerate until ready to serve.