For the Ladies: A Steel Magnolias Celebration

Spicy Sweet-and-Sour Dipping Sauce
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  1. ¾ cup pineapple juice
  2. ½ cup ketchup
  3. ½ cup brown sugar
  4. 5 tablespoons vinegar
  5. 2 tablespoons soy sauce
  6. 4 teaspoons cornstarch
  7. ¼ cup water
  8. 1 tablespoon Sriracha
  1. In a medium nonstick saucepan, combine pineapple juice, ketchup, brown sugar, vinegar, and soy sauce, whisking to combine.
  2. In a small bowl, whisk together cornstarch and water to make a slurry.
  3. 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.
  1. Sauce can be made ahead and kept in an airtight container in the refrigerator for up to 3 days.
Southern Lady Magazine