15 Oct Sweet & Sour Sauce 01
This is the Sweet & Sour Sauce from the Havana Restaurant in New Hope, PA, that we served with Tempura items. I have a few of my versions on here too, but they all usually originate with this recipe in some way. Served hot, usually, this recipe makes about 3 gallons of sauce.
| Servings | Prep Time |
| 3 gallons | 30 minutes |
| Cook Time | Passive Time |
| 30 minutes | 60 minutes |
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This is the Sweet & Sour Sauce from the Havana Restaurant in New Hope, PA, that we served with Tempura items. I have a few of my versions on here too, but they all usually originate with this recipe in some way. Served hot, usually, this recipe makes about 3 gallons of sauce.
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Ingredients
- 6 quarts Pineapple Juice
- 1 #10 can Apricot Halves Pureed, and juice
- 1 gallon Cidar Vinegar
- 1 lb. Sugar, Granulated, Fine
- 1/2 cup Garlic, Granulated
- 3 tbsp. Chicken Base Low Salt
- 1 tsp. Cayanne Pepper, ground
- 5 each Bell Pepper, Red, diced 1/2" dice
- 3 each Onions, Vadalia, Fresh, diced 1/2" dice
- 2 cups Soy Sauce
- 1 quart Water, Cold
- 1 lb. Corn Starch
Servings: gallons
Units:
Instructions
- Puree the Apricots.
- Prep the Peppers and Onions.
- Put all the ingredients in a large, heavy pot, and bring to a boil.
- Lower heat and simmer for 30 minutes.
- Mix together the Water and Cornstarch.
- Add the Cornstarch mix to the sauce and stir to thicken.
- Remove from heat, cool slightly, and store in air-tight containers and refrigerate. Does not freeze well.
Recipe Notes
Serve anywhere you need Sweet & Sour Sauce, but really goes good with Chicken Tempura, or any other Tempura.
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