Sweet 'n Sour Sauce for Meatballs or Chicken |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Sweet and tangy sauce for meatballs or chicken. I developed this recipe as a variation on my simple sweet and sour dipping sauce used in my Asian inspired Confetti Rolls recipe. Still very simple to make but a little more sophisticated with the addition of brown sugar, pineapple and green pepper. I hope you enjoy it too! Ingredients:
1/2 cup brown sugar, packed |
1/2 cup sugar |
3 tablespoons cornstarch |
1 teaspoon seasoning salt (i use johnny's brand) |
1 (8 ounce) can pineapple tidbits, undrained (or chunks) |
1/2 cup vinegar |
2/3 cup water |
1 teaspoon worcestershire sauce |
1 1/2 tablespoons maraschino cherry juice |
1 small green pepper, chopped into 1-inch pieces |
Directions:
1. In medium saucepan stir together both sugars, cornstarch and seasoning salt. Mix well.
2. Stir in pineapple, vinegar and water. Bring to a boil. Reduce heat just enough to keep it at a low boil. Cook and stir for 2 minutes.
3. Stir in Worcestershire and cherry juice.
4. Add green pepper, reduce heat to a simmer and cook for 3 minutes.
5. For Meatballs: Pour sauce over your favorite cooked meatballs in casserole dish or in a pan on the stove and heat through.
6. For Chicken: Place boneless, skinless chicken breasts into 13x9x2 inch baking dish sprayed lightly with non-stick cooking spray. Cover and bake at 350° for 20-30 minutes depending on thickness of chicken. Bake until chicken is no longer pink in the center. Uncover the last 10 minutes of cooking.
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