Sweetandsourchambordsauce Recipes

HOMEMADE SWEET AND SOUR SAUCE RECIPE

Homemade Sweet and Sour Sauce Recipe image

This Simple Sweet and Sour Sauce can be whipped up in minutes with only a few pantry staples, so you don't have to keep another condiment in your fridge!

Provided by Beth - Budget Bytes

Categories Sauce

Time 10m

Number Of Ingredients 6

Ingredients

1/4 cup brown sugar ($0.16)
1/4 cup rice vinegar ($0.48)
2 Tbsp ketchup ($0.10)
1 tsp soy sauce ($0.04)
2 Tbsp water ($0.00)
1 tsp cornstarch ($0.01)

Steps:

Combine all the ingredients in a small pot and whisk until the sugar and cornstarch have dissolved. The sauce will have a slightly milky brown appearance.
Heat the sauce over medium, while whisking, until it begins to simmer. Once it begins to simmer the cornstarch will thicken the sauce and it will turn from cloudy to shiny in appearance. Serve immediately.
Serve the sweet and sour sauce immediately or refrigerate for up to one week.

Nutrition Facts : ServingSize 2 Tbsp, Calories 58.68 kcal, Carbohydrate 14.83 g, Protein 0.1 g, Sodium 148.25 mg

SWEET AND SOUR CHAMBORD SAUCE

Sweet and Sour Chambord Sauce image

Make and share this Sweet and Sour Chambord Sauce recipe from Food.com.

Provided by FLKeysJen

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 tablespoons scallions, sliced
1 tablespoon garlic, minced
3/4 cup chicken stock
1/2 cup Chambord raspberry liquor
3 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons honey
1 pinch ground black pepper
cornstarch, as needed

Steps:

Heat oil in a saucepot; add scallions, garlic and ginger, and cook for 20 seconds; do not brown.
Add chicken stock, Chambord, vinegar, soy sauce, honey and pepper, and cook over low heat for two minutes.
Stir in cornstarch to thicken and cook for an additional two minutes.
Strain through fine mesh strainer if desired.

Nutrition Facts : Calories 41.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.9, Sodium 155.3, Carbohydrate 3.7, Fiber 0.1, Sugar 2.5, Protein 1.1

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