Chinese Plum Sauce/Duck Sauce Recipe
Plum sauce also known as Duck sauce is a sweet and sour Chinese condiment. This sauce is made from sweet, tart, fully ripe plums along with sugar, vinegar, onion, ginger, garlic and few spices.
- 1 big Plum (full ripe)
- 1 Tbsp. Onion (finely chopped)
- 1 clove Garlic (pressed)
- 1/4 inch Ginger (grated)
- 1 cup Water
- ½ cup Sugar
- ¼ Tsp. Red chili powder
- Pinch of Cayenne pepper (optional)
- 1 Tbsp. Corn starch
- 2 Tbsp. Rice vinegar
- ½ Tsp. Salt
Remove the skin from the plums. For the easy peeling blanch the plum in boiling water then place in ice cold water and peel. Chop them into bite size chunks.
Place plums, onion, garlic, ginger and water in a large heavy bottom saucepan.
Bring to boil over medium heat, partially covered, stirring occasionally, until tender, about 20 minutes. Blend well with an immersion blender or sieve and add water to thin if desired.
Add back into the clean pan and stir in sugar, red chili powder, cayenne pepper, salt and vinegar; bring to boil.
Add corn starch mixture; simmer until mixture reaches to desired thick consistency.
Let it cool down and serve with Chinese recipes like Spring roll.
Can be stored refrigerated for two weeks or in the freezer up to six months.
Originally this sauce is prepared with plums but can be prepared with sweet peaches, apricots or pineapple too.
Can be stored refrigerated for two weeks or in the freezer up to six months.
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