Pumpkin Eggroll Sauce

This recipe is a bit different than some others. It has a great flavor. I love this sauce for egg rolls. A chef friend of mine gave this to me a very long time ago. Whenever I know I will be making Chinese Food I make this a few days ahead of time so the flavors could blend.

• Ready In: 10 mins
• Serves: 10
• Yields: 2 cups

Ingredients

• 4  ounces pumpkin puree (in tin)
• 4  ounces white vinegar
• 6  ounces water
• 14  ounces sugar
• 1 1⁄2 lemons (juiced)
• 1⁄2 lemon (finely chopped with skin)
• 1⁄2 teaspoon pepper or 1⁄2 teaspoon chili pepper
• 2  ounces water
• 2  teaspoons cornstarch (heaping)

Directions

1. Bring to a boil first 7 ingredients.
2. In a small bowl mix water and cornstarch and add to boiling mixture. Boil for one minute. Remove from heat and let cool. Put into a covered container and refrigerate.
3. Great for egg rolls or fried wontons or whatever you like.