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I had some frozen eggrolls, and had used up the sauce that came with the large package of eggrolls. They never include enough sauce!
So, I scoured the cupboards to figure out a sauce, since I didn't want to go to the grocery store. I ended up mixing some Korean BBQ sauce with some apricot and pineapple preserves and it actually turned out really good LOL.
Do you have a sweet and sour sauce recipe? I hate buying it ready-made because it's so expensive.
I once ate at a Chinese place and I swear they made a homemade sweet and sour sauce from an applesauce base. The applesauce was blended up super smooth, I just couldn't tell what they added to it to finish off the sauce. My closest guess would be corn syrup and some chili garlic sauce was added to it.
Would be interesting to hear ideas on what people would add to applesauce to complete it.
1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped
Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.
Strain the pineapple and peppers out with a slotted spoon if you like. My husband spoons them over stir fried chicken or pork or egg foo yung, if I have some made.
1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped
Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.
Strain the pineapple and peppers out with a slotted spoon if you like. My husband spoons them over stir fried chicken or pork or egg foo yung, if I have some made.
Yum! Thank you! I sent this to myself in an email so I'll be able to find it again.
Mine needs something spicy in it - that I made with the Korean BBQ sauce and apricot/pineapple jam. I was thinking some ginger would be good.
I wonder if your sauce recipe would can up okay. I think I might try a big batch and try canning it in small jam jars. I have a pressure canner. The stores want $4 for a small jar of sweet and sour sauce. Crazy.
.......I wonder if your sauce recipe would can up okay. ......
If you can sauces made with corn starch they will separate.
There is a specific commercial type of corn starch made for canning. It's used commercially for making canned pie fillings. I've used it and don't particularly like my home made pie filling to taste like commercial filling, so I prefer to use regular corn starch and mix and reheat when I open the jar.
the commercial stuff makes a nice translucent gel. I'm guessing it would be easy enough to find out what it is called by googling. My memory says it is identified by a number, but it has been a very long time since i used it.
I once ate at a Chinese place and I swear they made a homemade sweet and sour sauce from an applesauce base. The applesauce was blended up super smooth, I just couldn't tell what they added to it to finish off the sauce. My closest guess would be corn syrup and some chili garlic sauce was added to it.
Would be interesting to hear ideas on what people would add to applesauce to complete it.
It's a surprisingly simple recipe. I don't have it handy but it's basically:
Apple sauce
Vinegar
Splash of soy sauce
This is the sweet and sour sauce I grew up on in Massachusetts.
If you can sauces made with corn starch they will separate.
There is a specific commercial type of corn starch made for canning. It's used commercially for making canned pie fillings. I've used it and don't particularly like my home made pie filling to taste like commercial filling, so I prefer to use regular corn starch and mix and reheat when I open the jar.
the commercial stuff makes a nice translucent gel. I'm guessing it would be easy enough to find out what it is called by googling. My memory says it is identified by a number, but it has been a very long time since i used it.
I don't can much (and haven't for several years), but I have seen a bazillion and one references on line to Clear Jel as the thickener (not to be confused with Sure Jel).
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