Easy Vegan Duck Sauce
This easy homemade vegan duck sauce is sweet, tangy, and ready in five minutes. Made with apricot preserves, soy sauce, rice vinegar, and fresh ginger, it’s perfect for dipping spring rolls, dumplings, and scallion pancakes.
Print
Pin
Save
Servings: servings
Ingredients
- ⅓ cup all-fruit apricot preserves or peach preserves
- 2 tablespoons orange juice freshly squeezed or carton; or sub mango nectar
- 1 tablespoon soy sauce reduced-sodium preferred; use tamari for gluten-free
- 1 tablespoon rice vinegar or substitute white vinegar
- 1 ½ teaspoons fresh ginger grated fresh or jarred minced ginger
Instructions
- Add the apricot preserves, orange juice, soy sauce, rice vinegar, and ginger to a small bowl.
- Stir everything together until the preserves are fully incorporated and the sauce is smooth. For a completely lump-free texture, blend briefly with an immersion blender.
- Taste and adjust: add a splash more rice vinegar for tang, a little more soy sauce for savory depth, or a pinch of red pepper flakes for heat. Serve immediately or refrigerate in a sealed jar for up to 2 weeks.
Notes
Makes about ½ cup of sauce.
Nutrition (Estimate per Serving)
Calories: 24kcalCarbohydrates: 1gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 210mgPotassium: 22mgFiber: 0.1gSugar: 2gVitamin A: 34IUVitamin C: 5mgCalcium: 2mgIron: 0.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
