Simple Apricot Duck Sauce – make it sweet and spicy, the perfect accompaniment for all your favorite munchies. It is so easy to make at home with dried apricots: all the other ingredients are common pantry staples. In my opinion, it is “the” dipping sauce for egg rolls, pot-stickers and the like, but that’s not all! It is delicious with flat-breads and crackers too, especially with a dab of cream cheese. I also sometimes serve it as a tasty condiment/side-dish with an Indian-themed meal, to have with freshly made Naan, Roti or Paratha. Light and refreshing, this will make you want to lick your fingers with every bite!
Duck Sauce
I used to wonder at the name Duck Sauce… it seemed such a strange name! What could this sweet-sour sauce, a staple at so many Asian-themed restaurants, possibly have to do with ducks?! It took me a while to finally put it all together. A famous Chinese restaurant in Beijing serves this type of sauce with its famed dish, the Peking Duck. An obscure connection, perhaps, but there it is!
A friend and fellow graduate student from China told me what she thought of the duck sauce served in the Chinese restaurants in the US. “Horrible!”, she said. “It’s like sugar syrup mixed with vinegar!” She said the “real” thing was made with fruit and was far more flavorful. Hmmm…. sugar syrup and vinegar, versus real fruit – should I wonder why the “real” thing was more flavorful?! I asked her for a recipe, but she said she didn’t know how to make it. That was years ago, long before our present-day internet era!
My Duck Sauce Experiments
So… armed with the knowledge that this sauce had a fruit at its core, I thought I would try my hand at coming up with my own version. After all, I did know how to make a few different kinds of fruit-based condiments already. I had seen some jars of plum sauce on the shelves of grocery stores, placed near soy sauce, teriyaki sauce, etc. As I read the labels to see what was in them, the wheels started turning in my head!
I played with plums, peaches, apricots, nectarines, etc. After a few trials, I felt really happy with my apricot-based creation, which I had made with dried apricots. I’ve been making the sauce this way whenever the craving hits, and over the years, I have shared this simple recipe with several friends who wanted to know how to make it. By the way, the other sauces tasted lovely as well, so yes, I absolutely plan to post detailed recipes for those too – just not today!
Why Use Dried Apricots?
Why use dried apricots? Well, for starters, they were very easy to work with, and the color, texture and flavor of the sauce was excellent. I also found the nutrition profile of apricots very impressive. Rich in potassium, iron, copper, magnesium, several carotenoid pigments, and loaded with fiber, apricots are a nutritional powerhouse. The various micro-nutrients in apricots support us in a myriad of ways. So, this simple looking apricot sauce is delicious, beautiful and nutritious as well – all-in-one! What’s not to like?!
Why dried apricots, though, you might wonder: why not fresh? You can certainly make this sauce with fresh apricots, but it takes a bit longer to make and the prep gets a little messy too. With dried apricots, the prep is pretty simple and does not require much baby-sitting at all. Besides, dried apricots are readily available year-round, so you can make this sauce whenever you wish.
A word of caution: do you have asthma or sulfite sensitivity?
A word of caution: are you asthmatic or know that you have sulfite sentitivity? If so, be sure to look for dried apricots without sulfur dioxide or sulfites – organic dried apricots typically do not have sulfites. However, be aware that they may spoil sooner, so do follow package directions for proper storage.
Most folks are able to tolerate the sulfites commonly found in many dried fruits. Why are they even used during the drying process? Using sulfites and sulfur dioxide retards spoilage and helps retain the bright colors of many fruits, by minimizing the browning caused by air oxidation. Without sulfites, the fruit would likely spoil faster and also darken significantly during drying.
The dried apricots commonly found in the US are a prime example to showcase what the sulfuring process accomplishes. See the bright golden color of the apricots in my pictures? When you treat the fruit with sulfur dioxide prior to drying, the color stays bright. It even intensifies a little, as the orange pigments get more concentrated due to loss of moisture.
What happens if you simply set the fruit out, to dry in the sun (or shade)? It loses its brilliant golden hue and becomes a somewhat nondescript looking dull beige-brown as it dries. My Mom used to buy them sometimes – we called them Jardalu in Marathi (Jur-daa-loo / Zur-daa-loo, with a soft ‘d’ as in ‘the’). I had also eaten fresh apricots during the summer months (which we called Khurmani – Khoo-r-maa-nee; also called Khumani, Khubani). So I knew, even as a child, that the dried apricots looked rather different from the brilliantly colored fresh fruit. Naturally, this is what I thought dried apricots were supposed to looked like, until I came to the US and simply marveled at the beautiful golden ones I saw here.
Which kind to use for making Duck Sauce?
I have fond memories of munching on the chewy, somewhat leathery-textured dried apricots I ate in India, savoring their unique flavor. It’s been just as much fun to discover and enjoy the somewhat different taste and more moist texture of the ones I found in the US.
Although the two types of dried apricots are a bit different in appearance, texture and flavor, you can use either kind to make this sweet and spicy duck sauce. Of course, the sauce made with the beige-colored dried apricots will not be a brilliant golden yellow, but the taste is just as good, if not even better!
Apricot Relish versus Apricot Sauce
While experimenting to create my version of a fruity duck sauce, I wanted to take a little detour – to see if I could also make a good apricot relish. Then I would have 2 recipes to enjoy! So… what’s the difference between a relish and a sauce? In my mind, it is mainly about consistency. I envision a relish to be more ‘solid’, kind of like jam or preserves, while a sauce is a bit thinner, of dipping consistency. Happily, I was able to accomplish both! So, in my recipe directions, I describe how to make both.
2-Stage Prep: First Make Relish, Then Make Sauce
So, the big picture is this: soak the dried apricots in a little hot water to soften them, then dice them finely, reserving the soaking water. Add some spices to the soaking water, add in the diced apricot, and cook for a few min till the liquid is fully absorbed. When cool, add some vinegar and sugar, then set it aside for a little while to let the flavors blend. That’s it! Sweet and spicy apricot relish – ready to serve, however you wish!
The gorgeous golden color and tart-sweet flavor of the relish reminds me a little of one of my long-time favorites – Methambaa, made with tart, unripe mangoes. If you’re like me and enjoy a good fruit relish, do check out some of my favorites. It’s summer-time now and mangoes are everywhere – make some Methambaa (May-thaam-baa, with the ‘th’ as in ‘think’), the delectable Maharashtrian tongue-tickler. Also check out my super-fast-fix Spiced Apple Treat, which, of course, you can make any time of the year – you can always find apples at the supermarket!
How to turn Apricot Relish into Duck Sauce?
Since the duck sauce is meant for dipping, its consistency needs to be a bit thinner than the relish. To do this, I cook a slurry of corn starch and water, along with some spices. When it becomes thick and translucent, almost jelly-like, it’s ready. Then I simply mix in some apricot relish and set it aside for a bit – it is now duck sauce! Ta-da… All done!
Special Diets
This simple apricot relish and duck sauce are vegan, gluten free, soy-free, nut-free and there is no added fat. If you need to closely watch your sugar intake, do take a look at the nutrition information I have provided. Hopefully, that should give you an idea how much is appropriate for you to consume. With only 12 calories per 2 tbsp serving, (3g total carbohydrate, 2g from sugar) this sauce is actually much lower in sugar than many commercially available sauces of this type. Of course, when something is so tasty, portion control can be tough!
I hope you make this simple, sweet and spicy apricot relish and duck sauce soon. As soon as you taste it, I’m sure you will be hooked! After all, it is so flavorful because it is made from real fruit: it’s not just sugar syrup and vinegar! You can easily make a double-batch or even a triple-batch if you wish to stock-up. I usually stock up on the relish, and make duck sauce as needed. Both freeze well too- see Recipe Notes for details.
Please do leave a review and a star rating – your comments and feedback are much appreciated.
Enjoy!
Simple Apricot Duck Sauce – Make it Sweet and Spicy
Equipment
- Microwave preferred; if not available, can use saucepan on stove-top. See Recipe Notes for details.
Ingredients
- 10-12 whole Dried apricots – about 1/3 cup also called Jardalu, Zardalu, Khubani, Khurmani; Note: use organic (unsulfured), if you have sulfite sensitivity
- 1/2 cup Water
- 1/4 tsp Salt
- 1/4 tsp Crushed red pepper
- 1/4 tsp Dried Ginger powder called Saunth (Saun-th) in Hindi, Suntha (Soon-th-uh) in Marathi; if not available, use 1/2 tsp very finely grated fresh ginger
- 2 tsp Sugar
- 2 tbsp Rice Vinegar if not available, use 4 tsp white vinegar + 2 tsp water
To Make Sauce from the Relish
- 2 tsp Corn starch also called corn flour – the white starch isolated from corn/maize
- 1 cup Water
- 1/4 tsp Salt
- 1/4 tsp Crushed red pepper
- 4 tsp Sugar
- 2 tsp Rice Vinegar – optional if you want sauce to be more tart, use as needed to adjust tartness as per preference
Instructions
- Wash the dried apricots under running water for a few seconds.
- Place the dried apricots, along with 1/2 cup water in a microwave safe glass/ceramic bowl. Microwave for 1 1/2-2 min on Hi. Cover and set aside for 20 min. Or, cook on the stove-top: Heat 1/2 up water in a small saucepan, When it come to a boil, add the rinsed apricots, continue to heat till the water begins to boil again. Turn heat off, cover and set aside for 20 min.
- The apricots will look swollen and much softer.
- Transfer the apricots from the soaking water (save the soaking water) to a cutting board and dice them finely.
- About 1/2 cup diced apricots.
- Transfer the diced apricots back to the bowl with the saved soaking water.
- Add the seasonings (ginger, crushed red pepper and salt).Microwave on low-medium power (power level 4; 40% power) for 5-6 min. Do not cook on full power. Or, cook on the stove-top: Heat the seasoned mixture in a small saucepan on low-medium heat. When it come to a boil, decrease the heat to the lowest setting. Cover and continue to cook for another 3-4 min. Watch carefully, runa spatula under the bottom so it doesn't burn. Turn heat off, cover and set aside for 20 min.
- The liquid is almost fully absorbed. Set aside to cool for 3-4 minutes.
- When cool, stir in vinegar and sugar. Set aside for 15-20 min for flavors to blend. The apricot relish is now ready to serve. Yields about 1/2 cup relishNote: if you want a more spicy relish, add more crushed red pepper along with the vinegar and sugar, before setting aside
- Serve as a side dish with an Indian themed meal, or with bagels and cream cheese, or with crackers, etc.Quantity: 1/2 cup relish is enough for 4-6 servings (1 1/2 – 2 tbsp per serving)
- To make duck sauce:First, prepare a slurry of corn starch and water.
- Add the seasonings and cook with constant stirring till it it becomes thick and translucent.
- On stove-top: takes 4-5 minCook in a small saucepan on on low-medium heat, with continuous stirring to prevent lumps and/or sticking and burning on the bottom. In the microwave: takes 2-3 minCook in glass/ceramic bowl; mix well, set the microwave for 2 min on hi; Start, then pause after 15-20 seconds: stir and break up any lumps that start to form on the edges; continue heating for another 15-20 seconds and pause again, to repeat the stirring and breaking up of lumps. Continue, until the 2 min cycle is done.By the end of the 2 min cycle, it should be almost cooked: the mixture should look thick and translucent – see the picture. Taste-test a little – 2-3 drops on a spoon. If it tastes raw, like uncooked cornstarch, continue to microwave for another 30-40 seconds if needed to completely finish cooking.
- Add the prepared relish, stir and set aside to cool. The duck sauce is now ready to serve: the recipe yields about 1 1/2 cups duck sauce (about 24 tbsp).This is enough for about 12 servings, 2 tbsp per serving.
- Serve as a dipping sauce with your favorite munchies: egg rolls, pot-stickers, fried tofu, corn patties, tempura and the like, but that's not all! It's also great with munchies from various other cuisines – Mozzarella sticks, Onion rings, Batter-fried mushrooms, Pakodas, Samosas, Kachoris, etc.Shown here with corn patties in one picture and and vegetable egg rolls in the other picture.
- Enjoy!
Notes
Unsulfured Dried apricots :
- Some varieties may look smaller than the more moist, golden-colored dried apricots. others are dark brown, but otherwise very similar in appearance to the sulfured dried orange apricots
- Measure out about 1/3 cup or so, to make this relish/sauce.
- They sometimes are dried with their seeds still inside them.
- Be sure to remove the seeds before you slice and dice the soaked apricots.
- If they look too dry, they may simply need longer soaking time – up to an hour, maybe.
- Check to see if you can dice them easily. If not, let them soak a little longer.
To Store:
In refrigerator:- Store relish and/or duck sauce in glass/ceramic jars- I do not recommend using plastic containers.
- Consume within a week or so.
- To serve: warm to room temp first by letting it sit on the counter for 15-20 min, then stir well and serve.
- Store relish and/or duck sauce in small, 1/2 cup sized glass/ceramic jars storage containers –
- I do not recommend using plastic containers.
- I also recommend pre-measuring: 1/2 cup portions in shallow containers preferred. This way, you can take out as many or as few as you need.
- Should be good for 2 months or possibly longer.
- To serve: warm to room temp first by letting it sit on the counter for 15-20 min, then
- Warm in the storage container the microwave for 20 seconds, stir well and serve.
I just made this recipe last night and oh my goodness! The only mistake I made was making too little of it. I paired it with veggie dumplings as a side dish. Next time it will accompany the main dish. It is too good for anything else. Thank you so much for sharing it! I also really appreciate how in-depth these posts are; it helps me be much more aware of the nutritional value of the food I make.
Hi Carol, I’m so glad you liked it! It is one of my personal favorites and I make it often.
The intermingled instructions proved difficult to handle. I used stovetop to better monitor my progress. I was hoping for a “Saucy Susam” type product and instead of Corn Starch, I used ClearJel. The taste is good and I hope the jel will stand up
Thanks for the feedback , Paul. I’m glad you liked the taste. I’m sorry you found it difficult to follow the instructions.
I’m afraid I don’t have much experience with ClearJel, so I’m no sure whether it will hold up. Just in case it doesn’t, though, perhaps you could stir in a bit of cornstarch, or arrowroot powder if you prefer that, and heat it up till it gets cooked thoroughly and the powdery raw taste goes away. Hope you make it again! I usually just make small batches and they just get polished off in a couple of days.