Danny Kay's Sweet and Sour Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is from a recipe I found in one of Craig Claibourne's cookbooks. It's my favorite sweet and sour sauce, which I sometimes use as is, sometimes add ingredients too. If you prefer a thicker sauce, add more cornstarch. If you prefer a darker red sauce, add more red food coloring. You can also add ketchup but it will change the flavor. It's a nice, light sauce. Ingredients:
1 cup sugar |
3/4 cup white vinegar |
1/2 cup water, plus |
2 tablespoons water |
3/4 cup pineapple juice |
1 1/2 tablespoons cornstarch |
1/2 teaspoon red food coloring |
Directions:
1. In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice. Bring to a boil and simmer, stirring, until sugar dissolves.
2. Blend the cornstarch with the remaining 2 tablespoons of water. Bring the pineapple juice mixture to the boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened.
3. Stir in the food coloring, remove from the heat, and serve as is as a dipping sauce (either warm or at room temperature) or use in a sweet and sour recipe for stir frying.
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