I have spent 30+ years tasting and experimenting with recipes, trying to get that authentic taste of Chinese sweet and sour sauce that we can only find in the best Chinese restaurants. Well...Finally, here it is!!!
In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
Cook’s Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon “Clear Jel” (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer’s directions) and place a hot sterilized lid and rim on each jar, screw on “finger tight” and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
In the morning, wash and dry jars, then label and date them.