How to Make Classic Chinese Duck Sauce

Gather the ingredients. The Spruce / Julia Hartbeck Place the plums, apricots, 1 cup cider vinegar, water, and balsamic vinegar in a medium saucepan over medium heat. Bring it to a boil, reduce the heat, and simmer it uncovered for 15 minutes. The Spruce / Julia Hartbeck Place 1 cup of cider vinegar, brown sugar, white sugar, and lemon juice in a separate saucepan. Bring it to a boil, reduce the heat slightly, and let it bubble for 10 minutes. Let it cool for 5 minutes. The Spruce / Julia Hartbeck Add the brown sugar mixture to the fruit mixture, along with the ginger, onion, chile, garlic, salt, mustard seeds, and cinnamon stick. Simmer for 45 minutes. Discard the cinnamon stick. The Spruce / Julia Hartbeck Pour the mixture into a food processor and puree it until smooth. You may need to do this in batches. The Spruce / Julia Hartbeck Return it to the saucepan and simmer until thickened. The Spruce / Julia Hartbeck Sterilize a quart-size canning jar or two pint-size canning jars by boiling in a water bath for 15 minutes. The Spruce / Julia Hartbeck Place the duck sauce in the sterilized canning jar. Cap loosely and let cool to room temperature. Tighten cap and store in in the refrigerator at least 2 weeks before using. The Spruce / Julia Hartbeck