Duck Sauce - 2011

Joan 0

"I make & can duck sauce every year. Each year, I vary the recipe slightly, still looking for that perfect sauce. This version is based on 2009 - due to canned fruit. I made a few minor changes - including the addition of pineapple."
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2 weeks servings
Serving size has been adjusted!

Original recipe yields 288 servings



  • Prep

  • Cook

  • Ready In

  1. Drain fruit, reserving 4 C liquid of each (plum & apricot)
  2. Remove from pits from plums and set fruit aside.
  3. In a non-reactive kettle, combine 2.5C vinegar, sugars, and karo and bring to 220F, stirring constantly.
  4. Add everything else: fruit, reserved fruit liquid, pineapple, 2C vinegar, ginger, salt, mustard seeds, onion, chilies, garlic, cinnamon, cayenne and the bell peppers.
  5. Simmer uncovered for 3 hours, stirring every so often.
  6. Remove the cinnamon stick.
  7. Use blender (stand or hand) to process solids until smooth. If you want a clearer sauce, strain the solids out instead of blending. That will cut quantity roughly by half.
  8. Ladle into sterilized jars.
  9. Process in a boiling water bath.
  10. Let 'season' for two weeks before use.
  11. Serving size - 2TB



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