Easy Sweet and Sour Sauce

I don't even know how old the bottle of ketchup in the fridge is.  I can't read the Sell By date anymore.  It isn't moldy, so I'm finding ways to use it this month.

I did a sweet & sour sauce recipe the first year of this blog, and another for canning.  Those were the chunky kind, with chopped onion and bell pepper in them.  I wanted a smooth sauce - just the goo - to drizzle on a bowl of rice, kimchi, and canned tuna.  I bought the tuna a couple of years ago for a very good price, but you had to buy 10 to get that price.  It was something crazy cheap like 50¢ a can.  Low enough that I sighed and put two years of tuna in my cart.  I want to finish it this year, even though the date is 2028.  Yes, canned meats last a very long time.

This sauce comes together in less than five minutes.  Bring half the ingredients to a boil, stir in the other half, and serve once it thickens.  Any leftovers will turn into a gel in the fridge, but you can remelt them if necessary.

*1/3 C pineapple juice
1 Tb cornstarch
1/4 C sugar
1/2 C white vinegar
*3 Tb ketchup
1 tsp soy sauce
water to thin

1.  Stir together pineapple juice and cornstarch.  Set aside.

2.  In a small saucepan, combine sugar, vinegar, ketchup, and soy sauce.  Bring to a low boil and stir until uniform.

3.  Stir in pineapple slurry.  Bring to a boil and cook until thickened, about 2 minutes.  If desired, thin with water to desired consistency.  Serve hot.

Makes about a cup, depending on thickness 

Difficulty rating  π