What do you think this Duck Sauce With No Sugar Added! video?
The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its own. Duck sauce became popular as a dip for any food — from spareribs and egg rolls to almost anything else imaginable. There are so many versions of duck sauce that it is hard to decide which kind to make. However, I have created and tested the following, which I feel produces the best taste:
Featured in: Food: The Lives They Lived: Grace Zia Chu, B. 1900; West Meets East.
1 cup Chinese plum sauce
1 cup apricot preserves
1 cup peach preserves
1 cup applesauce
2 teaspoons dry mustard
½ teaspoon garlic powder
½ cup chili sauce
Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.
Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.
Store in jars and leave in the refrigerator. The duck sauce will keep for months.