Sweet and Sour Sauce
Yesterday’s recipe was Homemade Egg Rolls. What goes better with egg rolls than Sweet and Sour Sauce?
One thing I have discovered about having a food blog….it forces me to measure ingredients AND write them down. You see, I’m not usually good about that. I like to “eyeball” measurements, and while that works fine for me, it doesn’t translate well to recipes for others. Then there are those times when something turns out especially good and someone says, “Hey, this is really good this time, did you write this down?” To which my answer is usually, “No, I didn’t”.
Since I hadn’t made Sweet and Sour Sauce in a long time (and I never actually wrote down the recipe) I figured this would be the perfect opportunity to come up with a “real” recipe. I often get my “assistant” (aka my son) to write as I measure, cook and take pictures. It’s been a pretty good system. Here’s what we came up with this time…
The Recipe: 
1 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon rice wine vinegar
2 teaspoons corn starch
Mix 2 Tablespoons of Pineapple Juice with Corn Starch
In a small skillet over medium heat, bring to a boil remaining pineapple juice, sugar and vinegar
When juice starts to boil, add cornstarch mixture
Bring back up to a boil and whisk constantly until thickened
Heat may need to be lowered to keep from boiling over
Can be served immediately or stored in refrigerator for later
When reheating place back in skillet and add a few drops of water
Another good thing about having a blog…
Once the recipe is posted I don’t have to worry about finding it again!
- 1 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon rice wine vinegar
- 2 teaspoons corn starch
- Mix 2 Tablespoons of Pineapple Juice with Corn Starch
- In a small skillet over medium heat, bring to a boil remaining pineapple juice, sugar and vinegar
- Bring back up to a boil and whisk constantly until thickened
- Heat may need to be lowered to keep from boiling over
- Can be served immediately or stored in refrigerator for later
- When reheating place back in skillet and add a few drops of water