RED SWEET AND SOUR SAUCE USED IN CHINESE RESTAURANTS RECIPES

Steps:

• Over medium heat bring Part 1 ingredients to a boil.
• Mix Part 2 ingredients and add to boiling mixture.
• Cook until bubbly and thick.
• Remove from stove and add Part 3 ingredients.
• This will keep in the refrigerator for weeks.
• Room temperature ketchup mixes easier than refrigerated.
• Serve warm.

Steps:

• In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
• On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
• Cook’s Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon “Clear Jel” (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
• For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer’s directions) and place a hot sterilized lid and rim on each jar, screw on “finger tight” and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
• Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
• In the morning, wash and dry jars, then label and date them.
• Makes 2 cups, or 1 pint = 2 x 1/2 pints.