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    Sweet-and-sour sauce


    Source of Recipe


    Aunt Saunny

    1/2 cup packed brown sugar
    4 teaspoons cornstarch
    1/2 cup chicken broth
    1/3 cup red wine vinegar
    1/4 cup finely chopped green sweet pepper
    2 tablespoons chopped pimiento
    2 tablespoons corn syrup
    2 tablespoons soy sauce
    1 1/2 teaspoons grated fresh ginger
    1 clove garlic, minced

    1. In a small saucepan combine brown sugar and cornstarch. Stir in
    chicken broth, vinegar, sweet pepper, pimiento, corn syrup, soy
    sauce, ginger, and garlic. Cook and stir until thickened and bubbly.
    Cook and stir for 2 minutes more. Serve warm with egg rolls and
    wontons or use in recipes calling for sweet-and-sour sauce. (Cover
    and chill any leftovers for up to 3 days.)
 

 

 

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