Tangy Sweet & Sour Sauce
- Ready In:
- 1⁄2 cup packed brown sugar
- 4 tablespoons cornstarch
- 1 (16 ounce) can pineapple tidbits, drained (reserve liquid)
- 1⁄2 cup vinegar
- 4 tablespoons catsup
- In 2 quart saucepan, mix sugar and starch.
- Add enough water to pineapple liquid to make 2 cups.
- Stir juice mixture, vinegar,& catsup into starch mixture.
- Cook stirring constantly, until mixture thickens and boils.
- Stir in pineapple.
- Keep warm over very low heat.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
This was fabulous! I did wind up halving the recipe since it's just the two of us, but it worked out great! Since it wasn't specified, I used cider vinegar. I wasn't sure what "pineapple tidbits" were - if that was crushed, the small pieces or chunks, so I used crushed, which worked out perfectly for us. I also added about 1/4 teaspoon of Sambal Olek to give a little zing to it. I used it to dip the Oven-Baked Coconut Shrimp, #176403, which were FABULOUS, by the way, in. Looking forward to making meatballs with sauteed pepper chunks and onions and using the rest of this sauce over rice one night next week. This is a KEEPER! Thank you so much! And that it's gluten free is heaven sent as well.Reply
Dear Miss Leslie O~~~ I made bitty little meatballs and wanted somthing to dip them in. When I found your receipe, I read i through and deceided, yup this is it. I didn't know a home cook could even make sweet and sour sauce. And, boy, was this good. I followed you receipe to the letter and it turned out WONDERFUL. Thank you so much for posting this....you made my day (and, of course my husband and mine supper) I had 2 cups left over and put it in a glass, pint, jar and put it in the refrigerator. AngelcookReply
see 27 more