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