Sweet & Sour Sauce

Submitted by: Leslie, FL
Source: The Wok: A Chinese Cook Book, 1970 (belongs to my friend Susan)

 

1 cup malt vinegar
1 cup sugar
1 1/2 tbsp salt
1/2 cup orange juice
1/2c pineapple juice
1/2 cup tomato juice

Fresh frozen orange juice is acceptable, although fresh is best.  Combine the above ingredients and bring to a boil slowly.  Simmer for 10 minutes

The sauce should be tested to see the saltiness, sweetness, and sourness are all blended. Use the amount of salt indicated. It will never be over-salted - but you might need a little more. If the sourness and sweetness are too heavy on one side, adjust the seasonings with vinegar or sugar. The resulting sauce should be harmoniously blended. Now prepare cornstarch for thickening. Determine the right consistency that a normal cream sauce should be. Before you add the cornstarch, the color is usually unappealing. When the cornstarch is added, the color will be somewhat like ketchup.

Storing: Keep this sauce in a large-mouthed jar covered loosely, to prevent anything from getting inside. Do not cover tightly because acid gasses will accumulate inside the jar and then pop out when it is opened. Do not store in the refrigerator because condensation will occur and eventually mold will form. Keep it in a cool dark place. It keeps well for months.

Additional Keywords: Asian