Sweet and Sour Sauce
1 cup (240 ml)
Pineapple juice, canned
1/3 cup (80 ml)
Rice wine vinegar
2 tbsp (30 ml)
Tamari (GF soy sauce)
2 tbsp (30 ml)
Water
3 tbsp (45 ml)
Ketchup
3/4 cup (165 g)
Light brown sugar, packed
1 1/2 tbsp (12 g)
Corn starch
2 drops
Red food coloring
Instructions
1.
In a small bowl mix the cornstarch and the water.
2.
Place all of the ingredients, except for the cornstarch slurry and coloring, in a small saucepan and bring to a boil.
3.
Once boiling, stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.
4.
When sauce reached desired thickness, remove from heat and stir in food coloring.
5.
Let the sauce cool completely and store in an airtight container in the refrigerator, up to 3 weeks.