Chinese Dipping Sauce

Adapted from Put ’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton

Chinese Dipping Sauce (with plums or apricots)

Makes about 3 cups

2 pounds apricots (or plums), pitted and chopped
1/ 2 cup cider vinegar
1/2 cup brown sugar
1/4 cup soy sauce (or gluten-free tamari, if you’re gluten intolerant)
1 2×1-inch piece of fresh ginger, peeled and grated (about 3 tablespoons)
2 garlic cloves, peeled
1 star anise pod


Place all of the ingredients in a large saucepan over medium-high heat and bring up to a boil. Reduce the heat and cook at a simmer, until fruit has broken down and mixture has thickened, about 25 minutes, stirring occasionally to keep from sticking to bottom of pan. Remove star anise. With an immersion stick blender, puree the mixture. (You may also use a standing blender.)

To process for canning: Ladle sauce into sterilized, hot 4-ounce or half-pint canning jars, leaving a headspace of about 1/4 inch.

With a damp clean towel, wipe jar rims clean. Place lids on jars and lightly tighten jar bands. Process for 10 minutes. Remove jars and transfer to a towel-lined work surface. Allow to completely cool for 24 hours and check for a proper seal before storing in a cool, dark place. Don’t forget to label your jars with date!

Comments (2)

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    I tried this last week and my family thought there was too much ginger and garlic in the first batch. I left out half of the ginger and garlic in the second batch and the flavor was much more subtle, winning the approval of everyone! Thanks for a great use for the overload of plums I had this year.

    Sounds delicious; thanks for good instructions.