Authentic Chinese Plum Sauce (Duck Sauce)

Name: Authentic Chinese Plum Sauce (Duck Sauce)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 64 tablespoons (2 pints)
Ingredients: 2 pounds plums; 1/2 cup diced Garnet yam (i.e., orange flesh); 1/2 cup chopped yellow onion; 1/2 cup apple cider vinegar; 3/4 cup light brown sugar; 1/4 cup soy sauce or tamari; 2 tablespoons honey; 2 tablespoons grated fresh ginger; 2 cloves garlic; 1 teaspoon sea salt; For the Spice Mixture:; 1 2-3 inch piece cinnamon stick; 2 whole star anise; 4 whole cloves; 1/2 teaspoon Sichuan peppercorns; 1/4 teaspoon whole fennel seeds; OR 1 teaspoon Chinese Five Spice Powder

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4.9

201 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
64 tablespoons (2 pints)
Calories
21 kcal
Course
Condiments
Cuisine
Chinese

Authentic Chinese Plum Sauce (Duck Sauce)

Nevaeh Sloan

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Use this popular and versatile Chinese Plum Sauce as a dipping sauce for for everything from wontons, egg rolls, spring rolls, dumplings, roasted duck, fish, chicken, shrimp, or with noodles and rice. Use it to baste your meats before grilling or as a glaze for baked poultry and pork.

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Ingredients

Servings

2 pounds plums , pitted and chopped
1/2 cup diced Garnet yam (i.e., orange flesh)
1/2 cup chopped yellow onion
1/2 cup apple cider vinegar
3/4 cup light brown sugar
1/4 cup soy sauce or tamari
2 tablespoons honey
2 tablespoons grated fresh ginger
2 cloves garlic
1 teaspoon sea salt
For the Spice Mixture:
1 2-3 inch piece cinnamon stick
2 whole star anise
4 whole cloves
1/2 teaspoon Sichuan peppercorns (NOT the same thing as black pepper)
1/4 teaspoon whole fennel seeds
OR 1 teaspoon Chinese Five Spice Powder (highly recommend using the spice mixture for the very best flavor, but can substitute five spice powder if needed)

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Instructions

Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

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Nutrition Information

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Serving 1tablespoon Calories 21kcal (1%) Carbohydrates 5g (2%) Sodium 51mg (2%) Potassium 41mg (1%) Sugar 4g (8%) Vitamin A 50IU (1%) Vitamin C 1.7mg (2%) Calcium 5mg (1%) Iron 0.1mg (1%)