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I was searching through some old recipes of my aunt's and found a recipe for her apricot stuffed pork chops. The recipe called for 2 T of saucy susan. Can anyone enlighten me about this product? TIA...

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  1. Saucy Susan was a jarred apricot glaze that I believe was popular in the late 60s and early 70s. It was extremely sweet -- sort of like an apricot jam that had a couple of other ingredients in it, but I don't know what those were.

    1 Reply
    1. re: roxlet

      thanks. I went on amazon and it still is being sold, but I'm curious as to the ingredients..

    2. about 10 years ago when my kids were younger, I used to make "chicken fingers" at home in the oven and they loved saucy susan for the dipping sauce. I haven't looked for it since then, but certainly I could buy it easily in the grocery store back then. Can't quite remember where it would have been sold, but I'm guessing maybe where the ketchup and bbq sauce is sold.

      1. Wow, the memories! My mother, who was a pretty good cook, always kept a bottle around in the late '60's and early '70's (just like roxlet said). I only remember her serving it with breaded, fried veal chops. How I wish I could afford veal chops at all these days. But I digress. I seem to recall that it tasted a lot like Chinese-American restaurant duck sauce. Maybe you could substitute that.

        2 Replies
        1. re: rockycat

          yes, it is a lot like duck sauce

          1. re: rockycat

            Yes... it was exactly like "duck sauce" and as I recall, it was sold in jars right in the Asian foods section of the supermarket.

          2. Don't know where you live, but Saucy Susan was mainly an east coast type of thing. You can probably find it in higher end grocery stores.
            It was the best to stuff to use on egg rolls, roast duck and Chinese spare ribs. If you can't find it you could probably get by using apricot preserves.

            1. From about 6 different sources I came up with this partial list of ingredients....
              :Apricots, hfcs, corn syrup, vinegar, food starch, salt, peaches and spices.

              Your guess is as good as mine is regarding the "spices." I've never tasted Saucy Susan sauce but it does sound a bit like Ah-So sauce.

              1 Reply
              1. re: Gio

                It's funny you should mention that. I have never heard of it. (I'm under 30 in the Pacific Northwest. I don't know if maybe this is a regional item?) I punched www.saucysusan.com into my browser, and it seems to be made by the "Ah-So" people, Allied Old English, Inc.

              2. thanks to all for this info. When I checked the product out on amazon, there was 1 review and the reviewer stated she used to buy it all the time in FL, but is now in MO and can't find it in stores. I'll have to check at stop and shop to see if I can find it.

                1 Reply
                1. re: andieb

                  FWIW: One of the sites I read stated that the manufacturing plant for Saucy Susan sauce was in FL....

                2. Wonder if you could use this as a glaze on pastries.

                  3 Replies
                  1. re: yayadave

                    Dave, I believe it's a sweet and savory sauce.

                    1. re: yayadave

                      i don't think so, gio listed some of the ingredients above and one was vinegar so it sounds more like a condiment.

                      1. re: yayadave

                        yayadave, though it is very, very sweet, it does have a savory undertaste, as I remember. I'd just stick to regular old apricot or currant for a pastry glaze.

                      2. My father loved (still does, I'm sure!) Saucy Susan. It was almost a family joke...whenever he didn't like something my mother made, he would just take out the Saucy Susan.

                        A google search found 2 varieties: Duck Sauce and Peach Apricot. But I can't remember which kind we always had in the refrigerator.

                        I have never looked for it but now I am curious to see if it is in any of my local stores (A&P or Stop & Shop in NY). I will check this week.


                        1. I have not heard of Saucy Susan in a very long time. I think it was an east coast item, similar to Duck Sauce that was served in Chinese places on the east coast. West coast chinese does not serve it. It is a fruity sweet sauce that counter ballences salty items. It would be very good with pork chops, or as a dipping sauce with chix fingers. We keep Duck Sauce in the house, but we get it at a JEwish Deli in San DIego.

                          4 Replies
                          1. re: normalheightsfoodie

                            Do you mean they don't serve duck sauce on the West Coast? It IS a little old fashioned I guess. Saucy Susan was just an expensive version of Golds Duck Sauce in my recollection, they were both always available, now I have to look when I go shopping to see where it's stocked. For some reason I remember it being near the dairy case?

                            1. re: coll

                              We have to buy GOLDS at the Deli in San Diego. West Coast Chinese places serve spicy mustard and ketchup at the table, the Hong Kong Style places serve an assortment of Chili infused oil, soy and and vinegars

                              1. re: coll

                                Chinese restaurants in the San Gabriel Valley (Los Angeles) serve duck sauce.
                                It resembles Saucy Susan.
                                I've seen Saucy Susan at Gelsons out here.

                                1. re: coll

                                  My inlaws live in Seattle, originally from NYC, I always have to ship duck sauce to them.
                                  In Seattle Chinese restaurants serve some kind of plum sauce.

                              2. I just used the last of a bottle I 'imported' from the East Coast..it was (and may still) be served in Chinese restaurants with hot Chinese mustard, and you mixed the two together so you could control just the right balance of sweet and hot for your own taste. (I had it with Chinese duck last night.

                                1. Saucy Susan is available in the Philadelphia area. My local SuperFresh carries it in two sizes. I bought a jar after having it at a friend's house. She smears it on chicken pieces and then bakes them. It's pretty good. The product is made in New Jersey.

                                  1. OMG: you've brought back memories...bad ones, with the mention of Saucy Susan. I grew up in a household where there was always a jar of Saucy Susan in the frig. Sometimes for years...
                                    My father LOVES that crap. One of his favorite things was to get a Patrick Cudahy canned ham and put Saucy Susan all over it. Let me back this up a bit and discuss the ham. It came in the refrigerated section of the store, near the bacon. It was a rounded sort of triangle shaped tin can. Attached to the can was the 'KEY' that opened the can. You detached the key and inserted it in one pointy end of a metal strip that went around the can. Then you had to start rolling the key around the tin. Once you started turning the key, the strip would wrap itself onto the key. You could not stop even for a second, or the whole thing would unravel. Inevitably, in our house, the key would break. Then my father would start yelling for someone to go get a wrench or pliers (that were never in the hall tool closet where they should have been). Screaming and shouting would ensue. One or more of us would be called over to hold the key, and another to hold the incredibly sharp metal edge of the tin strip. Oh, I should mention that we were like 5 or 7 years old when holding these sharp edges. There were 5 children and we all scattered when my father started wrestling with the ham. Nothing good (including the meal), ever came out of those episodes and one or more of us would have a nice slice to a finger or arm. My father would just poo-poo the gushing blood and go look for a band-aid (we never had any), or a paper towel to wrap around the bloody wound.
                                    After the metal strip was removed, he would put the ham into a tin foil baking pan. I can still hear that disgusting plopping noise as the ham reluctantly came out of it's tin tomb. It would be covered with gelatin bits and a strange liquid.
                                    Then he started the preparation of the ham. A bottle or more of Saucy Susan was spooned over the ham. Then canned pineapple rounds were placed all over and stuck into the ham with toothpicks. In the middle of each pineapple slice he would place a maraschino cherry. Toothpicks held them in place as well. Then, cloves would be stuck into the small spots that were not covered with pineapple. My father made us do this, as our hands were little and the 300 toothpicks holding the pineapple slices and cherries were sticking out all over and made it nearly impossible for a grown man's hand to get past them with the cloves.
                                    This disgusting beast was covered with more, yes, Saucy Susan. Then the mess was baked in the oven. It was an absolutely hateful meal. Surely there must be other Irish Americans out there that were forced to eat this as well.
                                    Let me tell you, it tasted nothing like a Honey Baked Ham. It smelled just like cat food and looked like Spam. Disgusting.
                                    The End
                                    PS: I think I just threw up a little in my mouth.

                                    11 Replies
                                    1. re: mschow

                                      Twin sons/daughters of different mothers mschow.

                                      jfood had almost exactlythe same experience with the ham plus these added benefits or modifications.

                                      1 - After his dad cut his finger on the strip and the pliers came out, jfood's mom was instructued to have the butcher open the can.
                                      2 - his mom would make a criss-cross pattern in the flat large side. same pineapple, cherry, clove idea but the rhombus's made target practice for the cherries.

                                      Other difference was that jfood enjoyed it. So thst gives you an idea of the other food he ate growing up.

                                      Thanks for a wonderful description

                                      1. re: mschow

                                        Ms Chow - that sounds just like the house I grew up in.

                                        1. re: jeanmarieok

                                          I should also mention that we had a house at the shore growing up. It wasn't heated (still isn't), and there was always a bottle of Saucy Susan in that frig as well. We never knew if it was a new bottle, or an old one. At the end of the season my dad would make one of his 'CONCOCTIONS', as we like to call them. The CONCOCTIONS consisted of everything left over from the freezer and frig, all tossed together and covered with Saucy Susan, then baked in the oven. Words cannot describe how vile this meal was, and we were forced to eat it. Even our dogs ran from the table in fear of being offered part of the meal. There would be frozen onion rings mixed with hot dogs, freezer burned tater tots, cheese, frozen vegetables, and chicken parts. It looked like roadkill and probably tasted just like it. Well, I have to stop now because I'm feeling a bit queasy just describing that and remembering it. My dad loves Saucy Susan on everything. Just loves it.
                                          Here's the really funny thing. My dad is hands down, one of, if not The worst cook ever. But he thinks he is an excellent cook. Seriously. How is it that people who are horrible at doing a particular thing think they are great at it? I just don't get that. For example, I am a terrible dancer. And, I'm not ashamed to admit it. A person has to know their limitations and dancing is one of mine. I'll readily admit it to anyone without blushing or shame, because it keeps me off the dance-floor. Why humiliate myself?
                                          But my dad thinks he's a better cook than anyone and is always complimenting himself on his meals. I could write books on some of the boneheaded things he has done in the kitchen. Worst part is, my mom is a very good cook, not a chef, but a good home cook. Since my dad retired, he completely took over the making of all the meals, you know, since he is such a great cook.
                                          If we sit and watch the cooking shows, he criticizes all the chefs and talks about how they are doing things wrong, how he make it better, etc... It's just hysterical. His only seasonings...salt and pepper. Now this is a very intelligent, successful businessman with many other skills and talents. How does he not know how wretched his meals are? Anyone???

                                          1. re: mschow

                                            Your story is very funny! I remember the hams with the key, and Saucy Susan which I LOVED ( although in my house, served almost exclusively on chicken IIRC, and almost bought a case of a few months ago on Amazon), but I'm really just posting to say

                                            YOUR DAD COOKED?!!! Can't even imagine! Well my dad DID make canned sardine salad and grits.

                                            1. re: Shrinkrap

                                              Well, I'd dispute what he does being called cooking, but it involves slopping around in the kitchen with pots and pans and dead meat. So if that's cooking, that's what he does.
                                              Though I have to say he makes a great breakfast. Really good pancakes. It's all the other meals he butchers up.

                                        2. re: mschow

                                          My mom used to pan fry pork chops until they were inedible. You could hardly cut the meat, let alone chew it. But the saving grace was the dollop of Saucy Susan on the plate that was the dipping sauce. I can remember spearing a piece of pork chop on my fork, dipping the meat, licking the sauce off the meat, dipping the same piece of meat, licking the sauce off again -- dip, lick, repeat -- until all the sauce was gone, and that same damned piece of meat was still on my fork.

                                          1. re: mschow

                                            I think you should write a childhood bad-food memoir.

                                            1. re: julesrules

                                              Funny you should suggest that to Mschow, because I've actually thought about it. My daughter has asked me to take photos when I cook her favorite dishes, and to put them into a book that would include my recipes. I thought it would be a hoot to include some of my mom's "recipes" which weren't recipes at all, but more her own, unique way of adding variation to fairly uninspired dishes (no offense, Mom!). Hamburgers ("chop meat" she'd call it) fried up until they resembled blackened golf balls, spaghetti topped with ketchup, and chopped fish (some kind of white fish boiled with a potato, some onions and carrots, all mashed together) -- were typical dinners in my household as a child. I think those culinary "delights" deserve to become a chapter in my book.

                                              1. re: CindyJ

                                                And here I thought that my aunt was the only person who knew how to completely destroy hamburgers. She bought only the most expensive ground beef and mixed it with white bread sllices soaked in seltzer and added salt, probably no pepper. Then she pan fried it until it resembled a hockey puck. Served with no bun. I like well-done meat, but there's a difference between well-done and incinerated. No wonder I loved BK burgers as a kid!

                                            2. re: mschow

                                              HA!!! That was vivid, and hysterical. I like the part about the tools never being where they should and never having band-aids... totally our house. But the entire ham in a can thing was rare and if it did happen- there was no Saucy Susan to rescue anyone in our house...

                                              1. re: mschow

                                                Hilarious, and I know what you're talking about.

                                              2. Jfood grew up with Saucy susan and still, sometimes, buys a jar for some pork chops or chicken. Momma jfoos once placed into some meatballs (during the swedish meatball craaze).

                                                But if you want to see the nutrition and ingredients here is a link for you.


                                                2 Replies
                                                1. re: jfood

                                                  I didn't realize there were two different kinds of corn syrup! Yum.

                                                  1. re: coll

                                                    In for a penny; in for a pound.

                                                    Jfood's favorite part is

                                                    "Usage Directions / Dosage: Refrigerate after opening."

                                                    Even the manufacturer has no idea what to recommend this with. Are you supposed to inject into a vein? And then place in the fridge next to your other meds?

                                                    But, mea culpa jfood still likes it every now and then.

                                                2. I had a recipe many years ago that required brushing Saucy Susan on grilled chicken. I ended up easily substituting the following for a pretty close match (actually better and less expensive) :

                                                  I small jar apricot jam (not preserves and not jelly -- you need jam)
                                                  1tsp garlic powder
                                                  1tsp onion powder
                                                  1tbsp white vinegar

                                                  I often added soy sauce to this and brushed it on at the end of cooking because the sugar would burn. Never bought another jar of Saucy Susan.

                                                  It was sort of like duck sauce, but it had a tang.

                                                  2 Replies
                                                  1. re: RGC1982

                                                    Thank you! I knew I didn't have to buy a case of this stuff!

                                                    1. re: RGC1982

                                                      RGC-thanks for this! I was thinking the same thing. My aunt's recipe also included apricot jam, so I thought I could just tarten it up a bit with vinegar and a few spices. But I'm still going to check at Stop and Shop to see if they carry it-just out of curiousity!

                                                    2. Never heard of it until this past Easter- my Mother-in-law asked me about 88 times to pick up a jar of "Saucy Susan" for the ham. She wanted it, wanted it, wanted it. I had decided to make semi-boneless ham and my own glaze (those brown sugar packets that come with some hams are so nasty) but she asked and asked. I live in FL and could not find any in Publix (I went to 2 different stores, plus Super Walmarty) - she settled on a jar of Crosse & Blackwell 'Ham Glaze' - but Saucy Susan must have recently been mentioned on Oprah or something because she was really insistent...

                                                      1. I'd forgotten about Saucy Susan. We always had it in the house when I was a kid, but I don't remember seeing my mother ever use it. Naturally, since she kept it in the pantry, I assumed it was something everybody should have, so I made sure I kept it on hand, too, after I got married.

                                                        Sometime in the 70s (not sure of the date, really, but it was after the advent of those first, huge microwave ovens and we, naturally, had to have one), a dinner guest arrived at my house early, so kept me company while I attempted to put together a meal. He wandered into the kitchen and started opening cabinets. "Oh! Saucy Susan! I'll be right back," and ran out the door. When he returned, he had a package of kielbasa and a couple of large onions. He sliced the kielbasa into fairly thin coins and sliced the onions, threw them together in a big casserole and stirred in a lot of Saucy Susan. The casserole went into the microwave and, when it came out, the kielbasa was bubbling in the sauce and the onions were caramelized and there was quite a bit of glistening fat on the surface. He just stirred it all together again and handed me a toothpick. In retrospect, I don't know how we didn't all get sick that night, but I gotta say, it was damn good.

                                                        Not good enough to do it again, 40 years or so later, but, still...

                                                        1. I've never heard of Saucy Susan until reading this post. From the ingredients and directions, though, I feel like I know what it is. How does this compare to McDonald's Sweet and Sour sauce in the little tubs? Same sort of weird apricot-y flavor, or is it actually fruity?

                                                          4 Replies
                                                          1. re: mattwarner

                                                            I seem to remember actual pieces of fruit.

                                                            1. re: mattwarner

                                                              Also, it is (was) not pourable. You had to spoon it out of the jar.

                                                              1. re: mattwarner

                                                                Very fruity, and sweet enough to make your fillings ache! Most suitable for when you want your food to taste like dessert!

                                                                1. re: roxlet

                                                                  That's why it was always mixed with hot Chinese mustard in the restaurants...then it was a sweet/hot combo...

                                                              2. OMG! The memories! I LOVED this sauce. My mom used to use it to make a fried rice dish that was out of this world! I'll bet anything it didn't have high fructose corn syrup in it back then! How sad that it does now.

                                                                1. Mom always used to grill porkchops and slather them with saucy susan like it was barbeque sauce... I tried duck sauce when I couldnt find any, but it wasnt the same... the closest I have gotten is apricot jam with a splash of sweet teriaki sauce and spiced up a bit with salt, pepper, garlic powder, and smoky paprika. Good luck... Ahh, the memories :)

                                                                  1. I haven't thought about Saucy Susan in years until it came up as a conversation over Thanksgiving dinner. It's basically a blend of peach and apricot preserves.

                                                                    My Mom used to make a Hawaiian Chicken stew that was a hit with all the kids in the neighborhood - chicken, carrots, peppers, and pinapple in a saucy susan+chicken broth sauce over rice. Certainly not for sophisticated tastes but I'd be digging up the recipe if I had to feed a group of picky children!

                                                                    I think it's still available on Amazon.

                                                                    1 Reply
                                                                    1. re: SF Chow Girl

                                                                      You're going to send me straight to google to make that for my 40+ bf. He loves pineapple chicken at the chinese restaurant & it has all those ingredients. LOL. Do post the recipe if you find it easily.

                                                                    2. Simply the best Apricot gkaze ever. look it up at www.saucysusan.com. enjoy!!!

                                                                      1 Reply
                                                                      1. re: nystern

                                                                        Saucy susan baked chicken remains a staple in our house.

                                                                        Catalina dressing, a packet of onion soup mix and saucy suzy or apricot jam with cut up chicken pieces. Marinade few hours.Oven bake. Yummmmm