Ingredients
- 250 g apricot preserves, unsweetened
- 75 ml maple syrup
- 60 ml rice vinegar
- 30 ml soy sauce
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1/2 tsp sesame oil
- 1/4 tsp five-spice powder
- 60 ml water
Method
- Combine apricot preserves, maple syrup, vinegar, soy sauce and water in a saucepan.
- Add ginger, garlic, sesame oil and five-spice.
- Simmer for 20 minutes, stirring, until glossy and slightly reduced.
- Blend or strain for a smooth sauce, then cool before serving.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 75 ml maple syrup; reduce the water from 100 ml to 60 ml, with no oven adjustment needed.
Why Quebec maple syrup: Maple reinforces apricot's fruitiness and pairs naturally with ginger, soy and five-spice. The result retains the sweet-tart character associated with duck sauce while using a Québec staple.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →