Chinese Duck Sauce Recipe

Duck Sauce

Makes 4 cups


3 large peaches, or 1 l pound, 13 ounce can peaches, drained

9 large plums, or 1 l pound, 14 ounce can plums, drained

1 Cup diced red bell peppers

1 Cup coarsely chopped dried apricots

1/2 Cup dark brown sugar (omit if using canned fruit)

3/4 Cup granulated sugar (omit if using canned fruit)

2/3 Cup distilled white vinegar

2 tsps. minced Candied Ginger or to taste (optional)


1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.

2. Combine all the ingredients in a large, non corrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.

3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.

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