Thursday, September 16, 2010

Sweet & Sour Sauce

This recipe originally came from "Deseret Recipes", a cookbook published by The Church of Jesus Christ of Latter-Day Saints. I altered the recipe to better suit our tastes and it is definitely a favorite in our house. It is great served over the homemade chicken nuggets I posted a couple of weeks ago. It is also good served over chicken that has been baked or sauteed if you are trying to cut the amount of fat in your diet. This makes quite a bit of sauce, so you may need to halve the recipe if you have a small family. :)

Sweet & Sour Sauce

2 cans (13 0z) pineapple tidbits - drain juice and reserve

add enough water to pineapple juice to equal 3 3/4 cups of liquid

2 cups sugar

1/2 cup brown sugar

2 Tablespoons soy sauce or gluten free, low sodium Tamari sauce

1 1/8 cups vinegar

Cornstarch (about 2-3 Tablespoons) Sorry I don't have an exact measurement on this...the original recipe calls for flour and to make it gluten free I switched to cornstarch.

Optional: thinly sliced onions, celery, and carrots

If using the veggies, saute them lightly in just a little bit of oil until crisp tender. Add all other ingredients except cornstarch and pineapple tidbits. Bring to a boil and reduce heat to simmer. Dissolve cornstarch in a bit of cold water and add to mixture. Stir quickly to keep it from clumping together and stir until thickened. Add pineapple tidbits and serve over steamed rice and chicken.

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