Rating: 3.5 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things.u00a0This is my version.

Recipe Summary

cook:
10 mins
additional:
10 mins
total:
30 mins
prep:
10 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.n

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  • Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.n

Chef's Note:

All ingredient amounts are u0022to taste,u0022 so feel free to experiment.

Nutrition Facts

157 calories; protein 1.9g; carbohydrates 40.5g; fat 0.3g; sodium 617.8mg. Full Nutrition
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