Chinese Sweet and Sour Sauce

When dining at a "family-style" Chinese restaurant in San Francisco's China Town, I tasted the absolute BEST Sweet and Sour sauce. After many attempts to re-create that special taste, I finally captured it! This can be used for Sweet and Sour chicken, pork or shrimp. It is also a good dipping sauce for Wontons. It has a very festive red-orange color.

• Ready In: 15 mins
• Serves: 4
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup catsup
• 1⁄2 cup apple cider vinegar
• 1⁄4 cup  orange juice
• 1  tablespoon red wine vinegar
• 6  tablespoons granulated sugar (1/4 cup + 2 tbs)
• 1⁄4 teaspoon dry mustard
• 3⁄4 teaspoon  hot sauce
• 1 1⁄2 teaspoons cornstarch
• 2  teaspoons water

Directions

1. Combine cornstarch and water.
2. Set aside.
3. In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot.
4. Slowly add the cornstarch and water mixture, stirring constantly until the mixture thickens, about 1 minute.
5. Remove from heat.
6. Serve warm or room temperature.