Ingredients for Duck Sauce From Scratch
- Plum
- Apricot
- 1 1/2 cups cider vinegar
- 1 cup water
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 tablespoons lemon juice
- Fresh Ginger
- 1 tablespoon minced onion
- Serrano Pepper
- 2 cloves minced garlic
- 1 teaspoon salt
- Mustard Seeds
- 1 cinnamon stick
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How to Make Duck Sauce From Scratch
- Combine 4 cups pitted plums, 2 cups pitted apricots, 1 cup cider vinegar, and 1 cup water in a large saucepan.
- Cook over moderate heat for 5 minutes, stirring occasionally.
- Reduce heat to low and simmer uncovered for 15 minutes, or until plums and apricots have softened.
- In a separate saucepan, combine 1/2 cup cider vinegar, 1 cup packed brown sugar, 1/2 cup white sugar, and 2 tablespoons lemon juice.
- Bring to a boil and cook for 10 minutes, stirring occasionally, until slightly thickened.
- In a small bowl, combine 2 tablespoons minced ginger, 1 tablespoon minced onion, 1/2 teaspoon black pepper, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon mustard seed, and 1 cinnamon stick.
- Combine the plum mixture, vinegar mixture, and spice mixture in a large saucepan. Simmer for 45 minutes, stirring occasionally.
- Remove the cinnamon stick.
- Carefully puree the sauce using an immersion blender or transfer to a food processor and puree until smooth.
- Return the pureed sauce to the saucepan and simmer until thickened to your desired consistency (about 15-20 minutes).
- Transfer the hot sauce to sterilized pint-sized mason jars, leaving 1/4 inch headspace. Wipe the rims clean, and place lids and rings on jars. Process in a boiling water bath for 15 minutes.
- Let the jars cool completely. Check for seals (lids should be concave). Store in a cool, dark place for at least 2 weeks before using to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
254g
Fat
0g
Carbs
22g