Monday, September 6, 2010

Duck Sauce

You've seen them, the little packets of orange colored sauce you get with your Chinese take out.  Well, I got to visit a newer Chinese restaurant about a half hour drive from here last week.  There is only one other in a 40 mile radius and it's not that great.  This one though, was FABULOUS!!!!!  I'm now craving good Chinese food again but as usual for living in a rural bit of nowhere, the condiments are hard to find to say the least.  So... I made my own duck sauce today.  I combined a couple of different recipes and came up with something pretty close to my favorite store bought duck sauce I can get in the big city.

Canned Duck Sauce

1.5 pounds dried apricots
4 cups water (or fruit juice like apple, white grape, pineapple)
2 cups sugar
1.5 cups good rice wine vinegar (or apple cider vinegar)
4 Tbsp powdered ginger
1 Tbsp dried onion flakes
2 Tbsp soy sauce
Optional 2 Tbsp red pepper flakes.

Pulse dried apricots in processor until fairly fine.  Bring apricots, water and onion to a boil and reduce to a simmer for an hour, stirring frequently to prevent sticking or scalding.  Once mostly rehydrated and mushy add sugar, vinegar, ginger and soy sauce, bring to a boil for 2 minutes, ladle into jars and process in boiling water bath for 10 minutes on half pints and 15 minutes for pints.  Makes 8 half pints.

Notes for this:
This is a thick sauce, you can water it down a bit with fruit juice if you want after you open a jar.
Taste it, adjust heat to your tastes, I can't have the peppers so I add a lot of ginger instead.
You can also make this from fresh apricots or plums, just pit and cook down into mush without the water.

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