Sweet And Sour Dip

Course : Dips
Serves: 1
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1/2 cup brown sugar
1 teaspoon salt
1/2 cup vinegar
1 1/2 tablespoons cornstarch
4 teaspoons catsup
3/4 cup pineapple juice
1 cup crushed pineapple
4 drops a few drops red food -- coloring

Preparation / Directions:

COOKING: Mix cornstarch and pineapple juice in a sauce pan. Add remaining ingredients. Stir over medium-high heat until sauce thickens. Add more liquid if sauce needs thinning or more cornstarch if you want it thicker. You can use additional juice or vinegar depending on how sour you want the sauce. DO-AHEAD NOTES: Make sauce, cool, place in glass jar, freeze. To reheat, thaw and reheat in small sauce pan. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

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