← All recipes

Chinese Plum Sauce (duck Sauce)

Chinese Plum Sauce (duck Sauce) comes together with Cider Vinegar, Water, Sugar White, Sugar Light Brown, and Salt Kosher. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5 1/2 cup
• 2 1/2 cup
• 1 1/2 cup
• 2 cup
• 2 tbsp

Method (preview)

1. 1

   Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.

2. 2

   Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes.

3. 3

   Remove from heat and set aside.

4. 4

   In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.

5. 5

   Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers.

6. 6

   Simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often.

7. 7

   Remove the cinnamon stick.

8. 8

   Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).