Sweet and Sour Sauce

Sweet and Sour Sauce with Pineapple

A Philippine, (Filipino), lady-friend of mine taught me this, and several other recipes many years ago.  This is one of those recipes that it really isn't possible to reduce the actual sugar amounts and have it come out right.  At least it wasn't right for me.  If I'm wanting less sugar with this meal, I make some "honey mustard" with prepared brown mustard and agave nectar mixed together.  Otherwise, I go for the real deal on this one!  

Sweet and Sour Sauce with Pineapple
Makes about 6 servings

Drain one 8 ounce can pineapple tidbits and reserve the juice.

In a saucepan combine:
Use organic ingredients to make it healthier.
1/4 cup apple cider vinegar
2 tablespoons catsup (ketchup)
1/2 cup sugar
1 1/2 water mixed with 1/4 cup cornstarch (or potato starch for gluten free)
1/2 cup pineapple juice (drained from the canned pineapple.  Add additional water if necessary.)

Bring it just to a boil over medium-high heat, stirring occasionally.  When it is beginning to clump, about 5 minutes in, stir it constantly until it is thickened and glossy.   

Just before serving, stir in the pineapple tidbits.  

Serve warm over Jasmine rice with Sweet and Sour Chicken, or as a dipping sauce with Egg Rolls.  The pineapple may be omitted, and just use water instead of the juice when using this as a dipping sauce.

Enjoy!