Cherry/Currant Sweet and Sour Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I made Crab Rangoon last night & needed a quick sweet and sour sauce & didn't have time to run to the computer to find one here on Zaar. So, here is my concoction. My husband loved it! Ingredients:
1/2 cup maraschino cherry juice |
1/4 cup water |
2 tablespoons currant jelly |
2 tablespoons cornstarch |
1/4 cup rice wine vinegar |
Directions:
1. In a small saucepan, combine the maraschino cherry juice, vinegar, and jelly.
2. Stir over moderate heat, stirring until jelly has melted.
3. Dissolve the cornstarch in the 1/4 cup water.
4. Stir into sauce; cook until thickened, stirring constantly.
5. Add water, little by little if it is too thick.
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