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.
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.