Authentic Chinese Plum Sauce (Duck Sauce)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
64 tablespoons (2 pints)
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Calories
21 kcal
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Course
Condiments
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Cuisine
Chinese
Authentic Chinese Plum Sauce (Duck Sauce)
Description
The recipe produces a traditional Chinese plum sauce by simmering fresh plums, garnet yam, onion, apple cider vinegar, brown sugar, soy sauce, honey, ginger, garlic, and salt together. After an initial simmer and blending to a smooth consistency, a sachet of toasted whole spices including cinnamon stick, star anise, cloves, Sichuan peppercorn, and fennel seeds is added to deepen the aromatic profile. The sauce continues to simmer until thickened to the desired consistency. This method allows the sauce to develop a balanced flavor profile of fruity sweetness, savory umami from soy, gentle acidity from vinegar, and warm spice undernotes. It can be cooled and stored, typically in the refrigerator, for up to two weeks. This sauce works well as a condiment or glaze, particularly with duck or other savory dishes requiring a sweet and tangy complement.
Ingredients
- 2 pounds plum pitted and chopped
- 1/2 cup garnet yam diced, 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 ginger grated fresh
- 2 cloves garlic
- 1 teaspoon salt sea salt
- For the Spice Mixture:
- 1 cinnamon stick 2-3 inch piece
- 2 star anise whole
- 4 clove whole
- 1/2 teaspoon Sichuan peppercorn NOT the same thing as black pepper
- 1/4 teaspoon fennel seeds whole
- Chinese five spice powder highly recommend using the spice mixture for the very best flavor, but can substitute five spice powder if needed, alternative to cinnamon stick
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64tablespoons (2 pints)
Amount Per Serving
Calories 21 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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