Sweet and sour sauce
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3/4 of a cup of sauce
- 1 1⁄2 teaspoon corn starch
- 2 tablespoons water
- 1 cup apricot preserves
- 2 tablespoons rice wine vinegar
- 1 teaspoon soy sauce
- 1⁄2 teaspoon cayenne powder
- 1⁄2 cup water
Add the corn starch and 2 tablespoons of water to a small bowl and stir to combine well, place aside. This is your corn starch slurry.
Add apricot preserves, rice wine vinegar, soy sauce, cayenne powder and 1/2 cup of water to a medium pot over medium heat.
Cook, stirring occasionally for 5 minutes.
After 5 minutes of cooking time, add corn starch slurry to the pot with all of the other ingredients.
Simmer mixture for 10 minutes until texture of sauce becomes thickened. Cook a few minutes longer if you don't think the sauce is thick enough yet.
Remove sauce from heat when you feel that it is thick enough to be a dipping sauce. Note: the sauce will thicken a little bit more in the refrigerator.
Store, covered in a container in the refrigerator for up to two weeks.