Vickys Sweet & Sour Sauce

• 1 spray oil
• 1 shallot, finely chopped
• 1 tbsp (as heaping as possible) cornflour / corn starch
• 3 tbsp rice vinegar
• 4 tbsp tomato ketchup
• 3 tbsp granulated sugar
• 1 tsp worcestershire sauce
• 1 tsp lemon juice
• 1 tsp tomato paste / puree
• 170 ml pineapple juice
• 1 small tin of pineapple chunks

1. Gently cook off the shallot until softened
2. Mix the cornflour and vinegar together in a bowl to make a slurry
3. Add in the ketchup, sugar, worcestershire sauce, lemon juice, tomato paste and pineapple juice into the bowl and whisk together
4. Pour into the pan with the shallots.
5. The liquid will look cloudy
6. Bring to the boil for 2 minutes until the mixture has turned a lovely red and thickened up
7. Stir through the pineapple chunks and let stand for 5 minutes
8. Adjust to taste, adding more vinegar or sugar as required
9. My mother used to add half a chopped green bell pepper and cooked it before adding the shallot to the pan

spray oil, shallot, cornflour corn starch, rice vinegar, tomato ketchup, sugar, worcestershire sauce, lemon juice, tomato, pineapple juice, pineapple

Taken from cookpad.com/us/recipes/346344-vickys-sweet-sour-sauce (may not work)