Sweet & Sour Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- ⅓ cup Sweetener Option
- 2 tablespoons cornstarch
- Spice Option
- 1 clove garlic, minced
- 1 can condensed chicken broth, (10½ oz / 298 g)
- ⅓ cup cider vinegar
- 1-2 teaspoons light soy sauce
- ¼ cup Vegetable Option
- Fruit Option
OPTIONS
Sweetener - Use 1 Item
- sugar
- honey
- apple jelly
- light brown sugar, packed
Spice - Use 1 Item
- ¼ teaspoon ground cinnamon
- 6 whole cloves
- 1 stick cinnamon
- ⅛ teaspoon fresh ginger, minced
Vegetable - Use 1 Item
- water chestnuts, sliced
- spring onions, cut into 1 inch pieces
- zucchini, julienned
- green bell pepper, julienned
Fruit - Use 1 Item
- 1 can Mandarin orange segments, drained, (226 g / 8 oz)
- 1 cup pineapple chunks, drained
- ½ cup cherry tomatoes, halved
- 1 can apricot halves, drained, cut up (226 g / 8 oz)
Instructions
- In a 2 quart saucepan, add the Sweetener and Spice Options, cornstarch, and garlic. Mix together. Slowly stir in the broth, then stir in the vinegar and soy sauce.
- Place on medium high heat and bring to a boil and boil for 1 minute. Reduce heat to low. Remove cloves or cinnamon if those were used.
- Stir in the Vegetable and Fruit Options. Heat through then remove from heat.
- Serve over fish or poultry. Enjoy.
Notes
Low cost.
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