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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. This is my version.
- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 8
- 2/3 cup white sugar
- 2 tablespoons soy sauce
- 1/4 cup honey
- 1 cup distilled white vinegar
- 1 lemon, juiced
- 1 teaspoon cayenne pepper
- 1 (6 ounce) can tomato paste
- 2/3 cup ketchup
- 1 cup pineapple juice
- 1 1/2 tablespoons freshly grated ginger
- Carbohydrate 40.5
- Fat 0.3
- Protein 1.9
- Sodium 618
- Calories 157 calories;
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. Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.
