APRICOT SWEET & SOUR DIPPING SAUCE: ORIGINAL RECIPE

Commercial Asian dipping sauces are at best cloyingly insipid, and unfortunately, all too frequently just plain vile. Call them what they will, Duck Sauce, Hot and Sour Sauce, Plum Sauce, what ever, don't be duped. Creating your own fruity, spicy, sweet and tangy sauce in an gratifyingly lurid hue color is amazingly easy. Suffer the mediocre no more!

I pay extra attention to the dice of the candied papaya (now that's a color!) and jalapeño.  These precise bits swimming in a sea of sunset-orange puree give every impression that this is shelf-bought stuff. And then pow! The explosion f flavors is an eye-opening surprise. Your homemade Crab Rangoon and other fried dumplings and grilled meats deserve no less. 

This original recipe makes three cups — the first cup you'll devour immediately.  Preserve the rest in jars. You'll be so glad you did.

APRICOT SWEET AND SOUR DIPPING SAUCE
1 can guava nectar (the cans I buy have 9.6 oz)
1/2 c. dried apricots
1/2 c. orange juice
1/2 c. sugar
2 T. clear jelly; homemade is best — try Pomegranate Jelly
2/3 c. white vinegar
1 " grated ginger
2 T. finely minced candied papaya
1 fresh jalapeño pepper, seeded and finely minced 

Combine all but the papaya and jalapeño in a sauce pan and simmer for 20 minutes, stirring occasionally. Let cool; puree 'til completely smooth. Stir in the bits of papaya and pepper and serve at room temperature.

To put this up in jars, follow standard methods in canning jars finishing with a 10 minute boiling water bath.

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Apricot Sweet and Sour Dipping Sauce on Punk Domestics
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Written by on January 14, 2011 under ALL RECIPES, Sauces.

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  • http://thehospitalityguru.com.au Anna Johnston

    Fabulous Sean… and well said….suffer the mediocre no more!

    • http://www.spectacularlydelicious.com Sean

      Cheap soy sauce is another peeve, however it’s easy to spend a bit more for
      good stuff. Real wasabi is hard to find in the states; is it easier to come
      by in Austrailia?

  • http://twitter.com/CharlesGT Charles G Thompson

    Nice follow up to the rangoon recipe! Yes, nothing worse than those commercial sauces – cloyingly icky. Thanks for a home made version to add to the arsenal…

    • http://www.spectacularlydelicious.com Sean

      Easy to improvise with too. The papaya bits were fall-out from a holiday
      fruit basket. Not sure I would have thought of them had they not been
      lingering in the cabinet.



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