Imagine transforming ordinary ingredients into a magical condiment that can elevate your dishes from bland to grand! This homemade Chinese Plum Sauce (Duck Sauce) is your ticket to restaurant-quality flavors right in your own kitchen. In just 20 minutes, you'll create a versatile sauce that will make your taste buds dance and your dinner guests wonder about your culinary superpowers.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Chinese
Serves: 1 cup
Ingredients
- 1 cup plums, pitted and chopped
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon garlic, minced
Instructions
- Begin by preparing your ingredients. Wash the plums thoroughly, then pit and chop them into small pieces. Measure out 1 cup of the chopped plums and set aside.
- In a medium saucepan, combine the chopped plums, 1/2 cup of sugar, 1/4 cup of rice vinegar, 1 tablespoon of soy sauce, 1/2 teaspoon of grated ginger, and 1/2 teaspoon of minced garlic.
- Place the saucepan over medium heat and stir the mixture well to combine all the ingredients. Allow it to come to a gentle simmer.
- Once the mixture reaches a simmer, reduce the heat to low. Let it cook for about 15 minutes, stirring occasionally. This will help the plums break down and the flavors to meld together.
- After 15 minutes, remove the saucepan from the heat. Allow the mixture to cool slightly.
- Once cooled, transfer the mixture to a blender or food processor. Blend until smooth, or leave it slightly chunky if you prefer a thicker texture.
- After blending, taste the sauce. If you prefer it sweeter, you can add a little more sugar, or adjust the vinegar for a tangier flavor.
- Pour the sauce into a clean jar or airtight container. Let it cool completely before sealing.
- Store the homemade plum sauce in the refrigerator for up to two weeks. Use it as a dipping sauce for spring rolls, dumplings, or as a glaze for meats.
Tips
- Choose ripe, sweet plums for the best flavor profile. Slightly soft plums will provide more natural sweetness.
- For a smoother sauce, strain the mixture after blending to remove any remaining fruit pulp.
- Adjust the sugar and vinegar ratio to match your personal taste preferences.
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- If the sauce becomes too thick while cooling, you can thin it with a little water or additional rice vinegar.
- For a spicier version, consider adding a pinch of red pepper flakes or a dash of sriracha.
- This sauce freezes well, so don't hesitate to make a larger batch for future use.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 48g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
