Prep 10 mins
Cook 0 mins
This is from a recipe I found in one of Craig Claibourne's cookbooks. It's my favorite sweet and sour sauce, which I sometimes use as is, sometimes add ingredients too. If you prefer a thicker sauce, add more cornstarch. If you prefer a darker red sauce, add more red food coloring. You can also add ketchup but it will change the flavor. It's a nice, light sauce.
- In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice. Bring to a boil and simmer, stirring, until sugar dissolves.
- Blend the cornstarch with the remaining 2 tablespoons of water. Bring the pineapple juice mixture to the boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened.
- Stir in the food coloring, remove from the heat, and serve as is as a dipping sauce (either warm or at room temperature) or use in a sweet and sour recipe for stir frying.