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Ingredients
– 3/4 cup of white sugar
– 1/3 cup of apple cider vinegar (white vinegar works too, sugar)
– 2/3 cup of water
– A pinch of salt
– 1/4 cup of ketchup (for that tangy sweetness)
– 1 tablespoon of soy sauce (it’s the river that runs through the valley of flavors)
– 1 tablespoon of cornstarch (to thicken it up like a good plot)
– 2 tablespoons of water (to mix with the cornstarch)
Directions
1. To start off, you’ll whisk together the sugar, vinegar, water, salt, ketchup, and soy sauce in a saucepan. Set this over medium heat and bring her to a gentle boil, stirring to make sure everything harmonizes nicely.
2. Now, take a little moment to mix that cornstarch with the 2 tablespoons of water until smooth as Sunday church hymns. Slowly pour this into your saucepan, stirring it in to avoid lumps.
3. Keep the mixture on the heat, stirring continuously like you’re spreading the latest gossip, until the sauce thickens – this’ll be around 2 to 3 minutes. The consistency should coat the back of a spoon like a quilt on a bed.
4. Once thickened, remove from the heat and let the sauce cool down some before you use it. Like a good friendship, it’ll thicken a bit more as it cools, so don’t worry none if it seems too thin at first.
Variations & Tips
– For a touch of heat, which I know some of y’all appreciate, add a smidge of red pepper flakes or a bit of finely chopped fresh ginger.
– Try swapping out the apple cider vinegar with pineapple juice for a tropical twist that’ll make you dream of breezier days.
– Leftover sauce can be stored in the fridge, in a jar – just give it a good shake before you use it next.
– Always taste as you go, your palate, your rules. Adjust the sweetness or sourness according to how your family likes it, because that’s the heart and soul of cooking, darling.
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