Gils Plum Sauce (A.k.a. Duck Sauce)

Ready in 1h

Try this Gils Plum Sauce (A.k.a. Duck Sauce) recipe, or contribute your own.


1 lb Ripe; pitted red plums
4 tb Dark soy sauce
5 Cloves garlic; finely minced
1 lb Sugar (or less if fruit is
2 lb Ripe; pitted peaches
2 -(up to)
1 c Vinegar (use a fruity
1 -(up to)
10 Chiles (one for very
1 tb (or more) finely minced

Original recipe makes 1 Servings



(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan. (2) Finely chop the chiles (seed them if desired) and add to fruit. (3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them. (4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.) (5) Put in jar(s). Ripen in the fridge for a MONTH before eating. Keeps a long time in the fridge, or you can process in a water bath and can it. (6) Eat with Peking Duck, Chinese Dumplings... Gil Rivlis, Physics Department, The Ohio State University NeXTMail Capable CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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