Sweet And Sour Sauce “Chinese Restaurant Style”

• 3 tablespoons cornstarch
• 2/3 cup chicken broth
• 1/2 cup pineapple juice
• 1/3 cup ketchup
• 2 tablespoons rice wine
• 1/4 cup amaretto liqueur (or any almond liqueur)
• 1 tablespoon soy sauce
• 2 tablespoons Thai fish sauce (in the International food isle)
• 2 tablespoons rice vinegar
• 3 teaspoons gingerroot, minced
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 5 drops red food coloring

1. In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
2. On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
3. Cook's Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon "Clear Jel" (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
4. For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer's directions) and place a hot sterilized lid and rim on each jar, screw on "finger tight" and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
5. Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
6. In the morning, wash and dry jars, then label and date them.
7. Makes 2 cups, or 1 pint = 2 x 1/2 pints.

cornstarch, chicken broth, pineapple juice, ketchup, rice wine, liqueur, soy sauce, fish sauce, rice vinegar, gingerroot, granulated sugar, light brown sugar, drops red food coloring

Taken from www.food.com/recipe/sweet-and-sour-sauce-chinese-restaurant-style-523447 (may not work)