Yes. I know that cooking in the Fifties was all about convenience and opening jars/cans. But, as you will learn from my postings, if I have it at home, can substitute, or make-up, I'm not going to the store. So, when the Tropical Pork Chops recipe called for 1/2 cup of prepared sweet and sour sauce, I looked around the house to see what I could come up with. I think you will appreciate the results. Let me know.
Here is what you will need:
4 tbs Pineapple Juice
4 tbs Ketchup (or tomato sauce - whatever you have closest to you)
1/2 cup Red Wine Vinegar (Apple Cider Vinegar will work too, but not as well)
1/4 cup Light Brown Sugar (Regular Sugar will work too, taste will be brighter)
1/2 tsp Kosher Salt (OR 1/4 tsp table salt, you decide)
1 tsp Grated Fresh Ginger (OR 1/4 tsp powdered Ginger)
1 tbs Cornstarch (dissolved in 3 tbs water)
Combine pineapple juice, ketchup, vinegar, sugar, salt and ginger in a small saucepan whisking periodically, bringing to slow simmer on medium heat -- just enough to melt the sugar.
When you have the simmer going, introduce the Cornstarch solution and whisk slowly until the liquid becomes a bit syrupy and develops a glossy sheen. Note, it WILL NOT tremendously thicken on the stove. Simmer for about an additional 2 minutes. Remove from heat and let stand until liquid returns to room temperature.
Once at room temperature, store in favorite container and refrigerate until use. The sauce will thicken a bit more in the refrigerator, but it will not become gooey. If you're going to use it for dipping, you may want to pull it out 1/2 hour early to let it get to room temperature.
Enjoy!
Alex
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