Monday, July 27, 2015

Sweet and Sour Sauce

It took me awhile to optimize this one but now it's perfect. Use for dipping, as a sauce, or when making sweet and sour chicken. Whenever I open a can of pineapple in juice I just save the juice and freeze 1/4 cup amounts so that I have it on hand to use in this recipe. 

1/3 cup white vinegar
1/4 cup pineapple juice (+ water up to 2/3 cup total volume)
1 tablespoon soy sauce
1 tablespoon ketchup
3/4 cup white sugar
1/2 tsp minced garlic
1/8 tsp crushed red pepper flakes
2 drops red food coloring (optional)
1-2 tablespoon cornstarch (dissolved in cold water)

Whisk all ingredients except cornstarch in sauce pan over medium heat until sugar is dissolved. Bring to simmer. Slowly add dissolved corn starch while whisking sauce. Continue to simmer and stir frequently until sauce reaches desired thickness. Keeps in fridge for a couple of weeks.