Sweet & Sour Sauce

This easy to make sauce is great with stir-fry or as a dip for shrimp and is free from all those extra chemicals they throw in the store-bought stuff.

Preparation Time: 2 minute

Cooking Time: 15 minutes

Servings: 18 to 20 as a dip

Ingredients

1 can (8 ounces) CRUSHED PINEAPPLE in 100% juice
(drain and retain juice)
1/2 cup packed BROWN SUGAR
1 tablespoon CORNSTARCH
1/2 teaspoon SALT
1/2 cup WATER
6 tablespoons APPLE CIDER VINEGAR

Directions

  • OPEN pineapple can and PRESS out the juice into a separate cup. SET aside
  • In a medium saucepan, MIX brown sugar and cornstarch
  • ADD water and the separated pineapple juice. STIR
  • STIR in the vinegar
  • BOIL over medium-high heat STIR continuously for 1 minute
  • ADD crushed pineapple and continuing stirring until thick
  • SERVE as a dip with seafood or chicken or use as a stir-fry sauce
  • STORE in an airtight container after cooled in the refrigerator for 2-3 weeks. Freeze up to 1 year

Cocktail Sauce

Once you find out how quick and tasty this cocktail sauce is, you may wonder why you ever bought it in a bottle from the store. I pair it with my ‘Maryland My Maryland’ Crab Cakes or chilled shrimp for yummy appetizers.

Total time: 5 minutes

Servings: 1 cup

Ingredients

1 cup KETCHUP
1/2 tablespoon LEMON JUICE
1 teaspoon HORSERADISH (more to taste)
1 teaspoon WORCESTERSHIRE SAUCE

Directions

  • In a small bowl, MIX all ingredients well
  • Refrigerate until ready to use.

Thanks to my friend, Linda Engle, for her recipe