Duck Sauce with Pineapple and Ginger
Equipment
- Small saucepan Used to simmer and reduce the sauce.
- Whisk For combining the slurry and ensuring a smooth texture.
- Blender or immersion blender (optional) If you prefer a completely smooth sauce. You can also use a fork or potato masher if you want a chunky texture.
- Fine mesh strainer (optional) To strain out ginger fibers if you prefer a refined finish.
- Glass jar or airtight container For storing your sauce in the fridge.
Ingredients
- 1 cup fresh pineapple finely chopped (or use canned in juice, drained)
- 1/3 cup rice vinegar white vinegar can substitute
- 1/2 cup water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
- 1/4 cup brown sugar or use honey for a natural sweetener
- 1 tablespoon cornstarch
- 2 tablespoons cold water for slurry
- Pinch of red pepper flakes optional, for a hint of heat
- 1/4 teaspoon salt
Optional additions for variations
- 2 tablespoons applesauce for a milder, fruitier base — a nod to the duck sauce recipe applesauce version
- 1 tablespoon apricot preserves for a sweeter, apricot duck sauce take
Instructions
Step 1: Prep Your Ingredients
- Start by finely chopping the pineapple and grating the ginger. If you’re using fresh garlic, mince it as well. If you opted for canned pineapple, drain it thoroughly to prevent the sauce from getting too watery.
Step 2: Combine Base Ingredients
- In a small saucepan, combine the chopped pineapple, rice vinegar, water, soy sauce, brown sugar, ginger, garlic, and salt. Stir to combine and place over medium heat.
Step 3: Simmer and Infuse
- Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally. The pineapple should begin to break down, and the flavors will start to meld together beautifully.
Step 4: Thicken with Slurry
- In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the slurry into the simmering sauce, whisking constantly to avoid clumps.
- Continue to cook for another 2–3 minutes until the sauce thickens to your desired consistency. It should coat the back of a spoon.
Step 5: Optional Blend and Strain
- If you prefer a smooth duck sauce, transfer the mixture to a blender or use an immersion blender to puree. You can also pass it through a fine mesh strainer to remove any stringy bits from the ginger or pineapple.
Step 6: Cool and Store
- Let the sauce cool to room temperature before transferring to a jar or airtight container. Store in the refrigerator for up to 10 days. The flavor deepens over time.