You stink!

So a friend of mine who reads Sauces and Stuff commented to me that for a blog about Sauces there are very few recipes about Sauces. While he will remain anonymous, I did point out that it is Sauces and Stuff not Sauces Only. So just for him, here is a very stinky to make but very tasty Sweet and Sour Sauce recipe.

Also many thanks to my new readers and comments!

If you google for sweet and sour sauce recipe you get 1,420,000 results. All of them are basically the same with a few variations on the sweet component. Here is my version-

1/3 cup of sugar
1/3 cup of white champagne vinegar
1/3 cup of water
4 teaspoons of corn starch (dissolved in 4 teaspoons of water)
1/3 cup of apricot preserves (or a small jar)



-Bring sugar, water and vinegar to a boil (the stinky part).

-Remove from heat and stir in two teaspoons of the dissolved corn starch, place back on the heat and bring to a boil. (be careful as boiled over anything with corn starch is messy to clean up)

-Once the mixture is brought back to the boil, immediately reduce the heat to low and continue to cook for about 5 minutes or until thickened.

-If you feel the sauce is not getting thick enough you can add additional corn starch one teaspoon at a time until the desired thickness is achieved. (the sauce will thicken naturally in the fridge and as it settles).

-Add all of the preserves and continue to cook for about another 5 minutes.

If you look closely at the photo below you can see the high marks on the sauce pot where the sauce has reduced by almost half.

I store this overnight prior to serving and serve it at room temperature. Unless you have a Vent-A-Hood in your house, I suggest opening the windows and making this the day before. This is very tasty but very stinky!