Spicy Sweet-and-Sour Dipping Sauce
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- ¾ cup pineapple juice
- ½ cup ketchup
- ½ cup brown sugar
- 5 tablespoons vinegar
- 2 tablespoons soy sauce
- 4 teaspoons cornstarch
- ¼ cup water
- 1 tablespoon Sriracha
- In a medium nonstick saucepan, combine pineapple juice, ketchup, brown sugar, vinegar, and soy sauce, whisking to combine.
- In a small bowl, whisk together cornstarch and water to make a slurry.
- Add slurry to pineapple-juice mixture, whisking to combine. Bring to a low boil over medium-high heat, whisking often. Reduce to a simmer, whisking often. Cook for 3 to 4 minutes or until thickened. Add Sriracha, stirring to combine. Remove from heat, and let cool for 20 minutes.
- Sauce can be made ahead and kept in an airtight container in the refrigerator for up to 3 days.
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