Sweet & Sour Sauce 01
This is the Sweet & Sour Sauce from the Havana Restaurant in New Hope, PA, that we served with Tempura items. I have a few of my versions on here too, but they all usually originate with this recipe in some way. Served hot, usually, this recipe makes about 3 gallons of sauce.
| Servings | Prep Time |
| 3gallons | 30minutes |
| Cook Time | Passive Time |
| 30minutes | 60minutes |
|
|
Ingredients
- 6quarts Pineapple Juice
- 1#10 can Apricot HalvesPureed, and juice
- 1gallon Cidar Vinegar
- 1lb. Sugar, Granulated, Fine
- 1/2cup Garlic, Granulated
- 3tbsp. Chicken BaseLow Salt
- 1tsp. Cayanne Pepper, ground
- 5each Bell Pepper, Red, diced1/2″ dice
- 3each Onions, Vadalia, Fresh, diced1/2″ dice
- 2cups Soy Sauce
- 1quart Water, Cold
- 1lb. Corn Starch
Instructions
- Puree the Apricots.
- Prep the Peppers and Onions.
- Put all the ingredients in a large, heavy pot, and bring to a boil.
- Lower heat and simmer for 30 minutes.
- Mix together the Water and Cornstarch.
- Add the Cornstarch mix to the sauce and stir to thicken.
- Remove from heat, cool slightly, and store in air-tight containers and refrigerate. Does not freeze well.
Recipe Notes
Serve anywhere you need Sweet & Sour Sauce, but really goes good with Chicken Tempura, or any other Tempura.
