"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet and Sour Sauce Recipe

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This recipe for Sweet and Sour Sauce, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lara Goldie
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. packed brown sugar (or more, to taste)
1 tbsp cornstarch
1 can (8 oz) crushed pineapple in juice, drained and juice reserved
1/3 c. white vinegar
1 tbsp soy sauce
1/4 cup finely chopped green bell pepper

Directions:
Directions:
Mix brown sugar and cornstarch in 1 quart saucepan. Add enough water to reserved pineapple juice to measure 1/2 cup; stir in vinegar and soy sauce. Heat to boiling over medium heat, stirring constantly. Boil and stir for one minute. Stir in pineapple and bell pepper. Use sauce immediately, or cover and refrigerate for up to two weeks. This sauce also freezes well.

 

 

 

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