Duck me? Duck You! (Sauce)

I've been threatening to make Egg Rolls from scratch over here for the longest. Gotta have a fab duck sauce to go with. Some people dig the hot mustard, others want em au natural. Not me. I adore that sweetish yellowy orange goo. I ran through the recipe areas to see what's in it. Looks easy enough - but some of the stuff isn't stuff I keep around the house. Dry mustard? I've used it but spice goes over in a year and I'd never use a whole teensy tub o the stuff. I keep the prepared version in the fridge at all times. Red chili flakes? Yeah, not so much. Tiger Sauce, tho? Can't live without it. Time to jack around with some substitutions and my own brain sparkles and see what we get.

It go like this, here it go...

1 Pluot (It's a plum/apricot hybrid or you can use a regular plum)
1/2 c Apricot Preserves
1 tsp Yellow Mustard
1 tsp Tiger Sauce
1 tsp shaved Ginger Root
1 tsp Molasses
2 Tbsp Rice Wine Vinegar (or balsamic vinegar or apple cider vinegar)
1 Tbsp Brown Sugar
1 100% Apple Juice 10 oz juice box

Chunk up the fruit and throw it in the pot with everything else. Bring it to a boil, stirring occasionally. Simmer for 30 mins. Make sure the fruit is soft. Throw it all in a food processor, blender or hit it with an immersion blender. Blend until smooth. Let it cool. Done!

*takes a bow*

Remember, this is from scratch, ghetto style. It will not taste like the packet goo with all the preservatives and etc. If you want it sweeter, make it sweeter. If you like a sour groove, add a touch more vinegar. The point is you can tweak it to be the kitten's whiskers with a little effort. :)