Homemade Duck Sauce

This concoction is not only easy to make but it tastes way better than the stuff you find in the jar (no comparison).

Ingredients

  • 1 cup peach or apricot preserves (or mix them both)
  • 4 ½ tablespoons distilled white vinegar
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons minced scallions
  • 1 tablespoon soy sauce (preferably Tamari)
  • 2 tablespoons water
  • 1 generous tablespoon toasted sesame oil

Special Equipment

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Canned & Jarred Goods
1 cup peach or apricot preserves (or mix them both)
1 generous tablespoon toasted sesame oil
1 tablespoon soy sauce (preferably Tamari)
4 ½ tablespoons distilled white vinegar

Produce
2 tablespoons minced peeled fresh ginger
2 tablespoons minced scallions

To assemble the sauce and simmer

In a small non-reactive saucepan, whisk together all the listed ingredients, excluding the sesame oil. Bring to a simmer over medium heat, and then reduce the heat to low and simmer, uncovered, for 5 minutes. Stir in the toasted sesame oil.

To finish the sauce and chill

Transfer to the bowl of a food processor, fitted with the steel blade. Pulse the mixture, so any large pieces of fruit are made smaller, but allowing the sauce to retain texture. Pour the sauce into a bowl and let it cool. Chill the sauce so it can thicken.

To serve

Bring close to room temperature before serving.

The duck sauce can be made 2 days ahead and leftovers are good for a few more days in the fridge (5 days total).

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