Sweet and Sour Sauce

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Course: This-That

Cuisine: Oriental

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings:

Quick and easy. Avoids the additives of the commercial products.

Ingredients

1 cup pineapple juice see note used canned
¾ cup light brown sugar packed, OR brown sugar alternative for low sugar option
⅓ cup rice vinegar found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari
2 - 3 drops red food coloring Optional: all-natural if available

Instructions

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.
Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

Notes

Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled

Nutrition - See Recipe Post for Nutrition Disclaimer