CHINESE BEST 8: Sweet and Sour Sauce

Making your own couldn't be any simpler! Also it's free of garbage fixings and tastes MUCH superior to anything locally acquired!

Calories: 52 kcal

Ingredients

1 glass canned pineapple juice ,see note

3/4 glass stuffed light dark colored sugar

Or on the other hand without sugar dark colored sugar substitute

1/3 glass rice vinegar ,found in the Asian or general vinegar segment of any supermarket, or you can substitute apple juice vinegar

3 tablespoons ketchup

2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry: 1/2 tablespoons cornstarch disintegrated in 2 tablespoons water

Discretionary: 2-3 drops all-normal red nourishment shading (the one I've connected to is common, hued with beets. It's in powdered shape, essentially include a touch of powder for shading)

Ingredients

Place the greater part of the fixings, with the exception of the cornstarch slurry, in a little pan and heat to the point of boiling. Blend in the cornstarch slurry and stew for one more moment until thickened, mixing always. In the event that utilizing red sustenance shading, blend it in.

Give the sauce a chance to cool totally and store in a hermetically sealed compartment in the icebox for 2-3 weeks.

Formula Notes

• Freshly crushed pineapple juice contains chemicals that will separate the cornstarch and keep the sauce from staying thick, so either utilize canned or packaged