Best Ever Homemade Duck Sauce Recipes

DUCK SAUCE

Duck Sauce image

After trying a few recipes I developed my own version. I think it's the best!

Provided by NANCYLOUISEB

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

5 cups coarsely chopped mixed fruit (apples, plums, and pears)
1 cup water
¾ cup apple juice
1 teaspoon soy sauce
1 tablespoon apricot preserves
½ cup packed light brown sugar
½ teaspoon garlic powder
½ teaspoon dry mustard

Steps:

Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 55.9 g, Fat 0.4 g, Fiber 3 g, Protein 2.4 g, Sodium 47.6 mg, Sugar 17 g

DUCK SAUCE - FROM SCRATCH

Duck Sauce - from Scratch image

if you enjoy canning try this recipe for duck sauce. it yeilds 8 cups, and is easy to make when the plums and apricots are in season.

Provided by chia2160

Categories Sauces

Time 1h20m

Yield 8 cups

Number Of Ingredients 15

Ingredients

1 lb plum, halved and pitted
1 lb apricot, halved and pitted
1 1/4 cups cider vinegar
3/4 cup water
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice
1/4 cup chopped fresh ginger
1 small onion, sliced
1 serrano pepper, seeded and chopped (or more)
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seeds, toasted
1 cinnamon stick

Steps:

Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.
Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.
Puree in food processor. Return to kettle and simmer until thick.
Transfer to sterilized mason jars, cap loosely and let cool.
Tighten caps and let stand in dark at least 2 weeks.

Nutrition Facts : Calories 285.8, Fat 0.8, SaturatedFat 0.1, Sodium 1178.9, Carbohydrate 68.7, Fiber 2.4, Sugar 63.5, Protein 1.8

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