Ever wonder how to make the Sweet & Sour sauce your local Chinese joint has? You know that toxic red stuff that is sticky and sweet? Here it is... I didn't use the red food coloring so mine is what it looks like without the extras.
*Chef Note*
Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled
1 cup Canned Pineapple Juice
¾ cup Packed Light Brown Sugar
⅓ cup Rice VinegarYou can substitute apple cider vinegar
3 tbsp Ketchup
2 tbsp Soy Sauce
2 drops Red Food Coloring (optional)
1
Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.
2
Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.
Ingredients
1 cup Canned Pineapple Juice
¾ cup Packed Light Brown Sugar
⅓ cup Rice VinegarYou can substitute apple cider vinegar
3 tbsp Ketchup
2 tbsp Soy Sauce
2 drops Red Food Coloring (optional)