Plum Sauce Substitutes
duck sauce · 苏梅酱 · Chinese plum sauce
By The Chowmi Test Kitchen · Updated June 16, 2026
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Plum sauce (and its American-Chinese cousin duck sauce) is a sweet, tangy, jammy condiment served with spring rolls, fried wontons, roast duck, and barbecue pork. The best substitute is apricot jam loosened with a little rice vinegar and a pinch of ginger or garlic — it nails the sweet-tart, fruity character in about a minute. Other good swaps: a blend of hoisin sauce with apricot or plum jam for more savory depth, or any sweet fruit jelly (apricot, peach, plum) thinned with vinegar and a dash of soy. For roast-meat glazing, hoisin alone is a passable stand-in. The defining profile is fruity sweetness balanced by sharp tang, so adjust the vinegar until it's bright, not cloying. Most substitutes are naturally vegan and gluten-free, though hoisin-based ones may contain wheat — check the label.
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Every plum sauce substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Apricot jam + rice vinegar + ginger Closest quick match · vegan · gluten-free | 3 tbsp jam : 1 tbsp vinegar : pinch grated ginger | 85% |
| Hoisin + apricot or plum jam Glazing, more savory depth · vegan | 1 part hoisin : 1 part jam | 78% |
| Any fruit jelly + vinegar + soy Dipping in a pinch · vegan | Jelly thinned with vinegar + a few drops soy | 72% |
| Hoisin sauce (alone) Roast-meat glaze · vegan | Use as-is, thin if needed | 60% |
- Apricot jam + rice vinegar + ginger: Whisk until smooth; add a little soy for depth. Tastes remarkably like duck sauce in about a minute.
- Hoisin + apricot or plum jam: The hoisin adds umami and color; great for brushing on roast meats. May contain wheat.
- Any fruit jelly + vinegar + soy: Peach, plum, or even orange marmalade works; the vinegar and soy turn sweet jelly into a sweet-savory dip.
- Hoisin sauce (alone): Sweeter and more savory than plum sauce, but a workable stand-in for glazing char siu or duck.
What is Plum Sauce?
Plum sauce is a thick, sweet-and-sour Chinese condiment traditionally made from plums (or other fruit) with sugar, vinegar, ginger, and chili. "Duck sauce" is the American-Chinese takeout version — usually a smoother apricot- or peach-based sweet-tangy sauce served in packets. Both are used as dipping sauces for fried appetizers (spring rolls, egg rolls, wontons) and roast meats like duck and char siu. The flavor is jammy and fruity with a bright, vinegary tang.
Flavor: Sweet, tangy and jammy, with a fruity backbone and a hint of ginger.
Plum sauce vs duck sauce
They're closely related and often interchangeable. Traditional Chinese plum sauce is made from plums with ginger and chili, giving it a slightly more complex, spiced edge. Duck sauce is the American-Chinese takeout version, usually smoother and apricot- or peach-based, milder and purely sweet-tangy. For most uses — dipping spring rolls or glazing roast meat — you can swap one for the other without much difference.
Plum sauce vs hoisin sauce
Both are sweet, but they play different roles. Plum/duck sauce is fruity, bright, and tangy, used mostly as a dip. Hoisin is darker, thicker, more savory and garlicky, made from fermented soybeans, and used as a glaze, marinade, or sauce base. Hoisin can substitute for plum sauce when glazing roast meats, but it's much less fruity, so add a little jam to bring it closer.
Where to buy plum sauce
Stock real plum sauce
Bottled plum sauce (Lee Kum Kee, Koon Chun) is in the Asian aisle of many supermarkets, Asian markets, Weee!, Yamibuy and Amazon; duck sauce comes in jars or takeout packets. If you can't find either, the one-minute apricot-jam-and-vinegar mix above is an excellent homemade substitute.
Plum Sauce FAQ
What is the best substitute for plum sauce?
Apricot jam loosened with a little rice vinegar and a pinch of grated ginger is the closest and easiest — it captures the sweet-tart, fruity character in about a minute. For a more savory, glaze-ready version, blend hoisin sauce with apricot or plum jam. Any sweet fruit jelly thinned with vinegar and a dash of soy also works as a dip.
Is plum sauce the same as duck sauce?
They're very similar and usually interchangeable. Traditional Chinese plum sauce is made from plums with ginger and chili for a slightly spiced edge; duck sauce is the American-Chinese takeout version, typically smoother, apricot-based, and milder. For dipping spring rolls or glazing roast meat, you can use either one.
What do you eat plum sauce with?
It's a dipping sauce for fried appetizers — spring rolls, egg rolls, fried wontons, and crab rangoon — and a classic accompaniment to roast duck and barbecue pork (char siu). It's also brushed on meats as a sweet-tangy glaze. Its fruity, bright flavor cuts the richness of fried and fatty foods.
Can I use hoisin instead of plum sauce?
For glazing roast meats, yes — hoisin is a workable stand-in, though it's darker, more savory, and far less fruity. To get closer to plum sauce, stir in some apricot or plum jam and a splash of vinegar to add fruitiness and tang. As a bright dipping sauce, though, the apricot-jam mix is a better match than hoisin alone.
Is plum sauce vegan and gluten-free?
Usually vegan, since it's fruit-based, but check for honey or fish-derived additives in some brands. Gluten varies: pure plum/duck sauce is often gluten-free, but hoisin-based versions can contain wheat. The apricot-jam-and-vinegar substitute is reliably vegan, and gluten-free as long as you skip the soy or use tamari.
Recipes that use plum sauce
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