SOUR TO SWEET BERRY RECIPES

Name: The Best Sweet and Sour Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 1/2 cup
Ingredients: 1 cup pineapple juice; 1/3 cup water; 3 tablespoons vinegar; 1 tablespoon soy sauce; 1/2 cup packed brown sugar; 3 tablespoons cornstarch

THE BEST SWEET AND SOUR SAUCE RECIPE - FOOD.COM

The Best Sweet and Sour Sauce Recipe - Food.com image

This came from Taste of Home's Quick Cooking and is much better than anything I've created on my own. The sauce is thick and gooy and goes well with so many things.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 1/2 cup

Number Of Ingredients 6

Ingredients

1 cup pineapple juice
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch

Steps:

Combine all ingredients in a sauce pan.
Cook over medium heat until thick, stirring constantly.
Pour over chicken, meatballs, smoked sausage, veggies, etc.

Nutrition Facts : Calories 440.5, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 697.8, CarbohydrateContent 108.7, FiberContent 0.6, SugarContent 88, ProteinContent 2

SWEET AND SOUR WILD CHERRY, BERRY OR GRAPE SYRUP

Sweet and Sour Wild Cherry, Berry or Grape Syrup image

A simple sweet and sour syrup made from berries and fruits with lots of seeds or skin. Yield: about 4 cups.

Provided by Alan Bergo

Categories Dessert Snack

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 5

Ingredients

5 cups chokecherries
1 cups water (or substitute fruit juice like cherry or grape)
2 cup white wine vinegar or red wine vinegar for dark fruits
3 cups sugar
Pinch of salt

Steps:

Wash the berries, then add the water, and vinegar to the pot.
The berries should be just barely covered by liquid, with a few bobbing around here and there, a technical term we call “floating hippos” in the kitchen.
Bring the pot to a simmer, cover, and cook for 15 minutes on low heat. Mash the berries, or use a hand blender to break them up, simmer for a few minutes more, then strain the liquid and combine it with it’s volume of sugar (equal parts). Boil for another 5 minutes, or until the syrup barely coats the back of a spoon, then transfer to jars and store. The syrup will be shelf stable canned in small jars and kept in a pantry, frozen, or refrigerated.

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