Prep 15 mins
Cook 30 mins
I use this on crab rangoon, chicken fingers, spare ribs, egg rolls, marinated chicken wings, beef teriyaki, chicken teriyaki, and of course rice.
- Combined all ingredients in a med-sized pan, and bring to a boil.
- Turn the heat down, and simmer uncovered until all the fruit is very soft, about 30 mins., or longer.
- When room temperature, mix well. (I use my blender).
- Put in a container, and store in the refrigerator.
My DW made up this sauce to go with our rolls Crispy Fried Chicken Spring Rolls. This sauce is SO much better than the commercial stuff you get in those tiny packets made from pineapple or something as ridiculous as that. I like the dark duck sauce that is popular in the northeast made from apples and plums. Not that orange crap that tastes like chemicals. You know the kind I'm talking about. The ones in the little packets they give you for take out in so many places across the states. Anyway, this one blows the others out of the water! This will be our standby from now on, you can bet on that! Don
I made this sauce with plums and apples to go with homemade Chinese egg rolls. It had a nice flavor; but the texture was more like baby food applesauce than duck sauce. It reminded me of apple butter - not at all what I want on my egg rolls. I guess I was expecting more of a glaze consistency and less of a puree.
I had a Chinese dinner and invited friends over to share it with me. I wanted a Duck Sauce to go with Chinese Egg Rolls, and Linda's Lobster Rangoon. It was great on our rice too. This sauce was just what I was looking for! This is now a staple in my house to have with many meats, fish and poultry dishes. It's delicious!