Unlike a lot of Chinese-American dishes, duck sauce can be traced back to something similar in more traditional Chinese cuisine—plum sauce. While plum sauce's namesake forms its base, somewhere along the line, duck sauce took a turn to incorporate different fruits. Apricot is one of the more widely used these days. To mix a little old and new, this recipe incorporates both plums and apricots, along with apple juice to throw in another fruit flavor found in some duck sauces.
- 1/2 lb plums, pitted and roughly chopped
- 6 oz dried apricots, roughly chopped
- 1 cup apple juice
- 1/4 cup rice wine vinegar
- 3 tablespoons light brown sugar
- 2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon mustard powder
- 1/4 teaspoon crushed red pepper
Place plums, apricots, apple juice, vinegar, sugar, soy sauce, ginger, mustard powder, and crushed red pepper in a medium sauce pan. Bring to a boil over medium heat, then reduce to a simmer and let cook until fruit is completely softened and sauce thickens, about 30 minutes, stirring occasionally.
Puree until smooth with an immersion blender or in a regular blender.
Transfer to a bowl and serve immediately, or place in an airtight container in the refrigerator for up to 3 weeks.