Mandarin Sauce
Excellent sauce for meatballs, or to pour over deep fried chicken, fish or shrimp.
Recipe can be doubled for extra sauce to freeze
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 cup sugar
- 1/2 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 dash cayenne pepper
- 1/2 cup green pepper chopped
- 1 cup tomatoes i prefer crushed
- 1/2 cup cider vinegar
- 1/2 cup pineapple crushed
- 1/2 cup onion chopped
- 1 tablespoon msg
- 1 to 2 tablespoons corn starch
- Carbohydrate 54.7423641977295 g
- Cholesterol 0 mg
- Fat 0.611381808197946 g
- Fiber 9.40832795435049 g
- Protein 9.19145581919563 g
- Saturated Fat 0.228825812690534 g
- Serving Size 1 1 Serving (601g)
- Sodium 8761.09471114137 mg
- Sugar 45.334036243379 g
- Trans Fat 0.173678557835108 g
- Calories 246 calories
Combine all ingredients except green pepper in saucepan. Cook on low heat for 20 minutes. Thicken with corn starch in a small amount of water to desired consistency. Add green pepper near the end of cooking time. Let stand 2-4 minutes. This sauce freezes very well to make a quick mandarin chicken or shrimp dinner.
