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Sweet and Sour Sauce

This is modified from an old Time Life Books “Foods of the World” series. It’s not bright red like you’ll get in a lot of Chinese restaurants (it’s kind of a golden-caramel color), but it tastes better, is not full of unpronounceable ingredients, and is not as gelatinous. Add a little red food coloring if you like.

Sweet and Sour Sauce
  • 2 cups chicken stock (or water)
  • 1 cup sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup red-wine vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup cornstarch
  • 1/2 cup pineapple juice (or cold water)
  1. Stir together chicken stock, sugar, vinegar, soy sauce, garlic powder, and salt in a bowl or large measuring cup.
  2. Cook, stirring every minute or so, until boiling. Boil for about a minute (or until sugar is dissolved).
  3. In a separate bowl, combine the corn starch and pineapple juice. Stir until the lumps are gone.
  4. Stir in the cornstarch mixture. If it's been sitting for a while, give it a quick stir before adding.
  5. Cook for about a minute or so, until the mixture is thickened.


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