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Sweet And Sour Sauce, Fank’S

Sweet and Sour Sauce, Fank's recipe image
This vibrant sweet and sour sauce captures the essence of Louisiana home cooking with a balance of tart red wine vinegar, salty soy, and fruity plum jelly. The result is a glossy, smooth glaze that adds a complex depth of flavor to any dish. It&# 226;ÂÂs incredibly versatile, working beautifully as a marinade for chicken or pork, a dipping sauce for fried appetizers, or a finishing sauce for stir-fried vegetables. The natural sweetness of the jelly rounds out the sharp acidity, creating a harmonious taste profile that is both comforting and exciting. Simple to whip up with pantry staples, this sauce elevates everyday meals with a touch of Southern charm and culinary sophistication.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 330.8
Dietary: Vegan, Vegetarian
Description
This vibrant sweet and sour sauce captures the essence of Louisiana home cooking with a balance of tart red wine vinegar, salty soy, and fruity plum jelly. The result is a glossy, smooth glaze that adds a complex depth of flavor to any dish. It&# 226;ÂÂs incredibly versatile, working beautifully as a marinade for chicken or pork, a dipping sauce for fried appetizers, or a finishing sauce for stir-fried vegetables. The natural sweetness of the jelly rounds out the sharp acidity, creating a harmonious taste profile that is both comforting and exciting. Simple to whip up with pantry staples, this sauce elevates everyday meals with a touch of Southern charm and culinary sophistication.
Ingredients
  • 1/2 cups Water
  • 2 tablespoons Soy sauce
  • 1/4 cups Red wine vinegar
  • 2 tablespoons Cornstarch
  • 1/4 cups Sugar
  • 1/4 cups Cold water
  • 4 oz Plum jelly
Directions
  1. 1
    In a heavy saucepan, combine the water, red wine vinegar, and sugar over medium heat.
  2. 2
    Stir occasionally until the sugar has completely dissolved and the mixture comes to a slow boil.
  3. 3
    Add the plum jelly and soy sauce to the pan.
  4. 4
    Continue to cook and stir constantly over medium heat until the jelly is fully dissolved, the sauce is smooth, and the strong vinegar aroma has mellowed.
  5. 5
    In a small bowl, mix the cornstarch and cold water until smooth to create a slurry.
  6. 6
    Gradually pour the cornstarch mixture into the saucepan while stirring continuously.
  7. 7
    Cook for 1 minute, or until the sauce reaches your desired consistency, stirring constantly to prevent lumps.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 330.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.6mg1%
Total Carbohydrate 85.1g29%
Dietary Fiber 0.0g0%
Sugars 85.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variations: For a peppery kick, add 2 tablespoons of crushed red pepper flakes when stirring in the plum jelly. For a minty twist, substitute 4 ounces of mint jelly for the plum jelly. To make a yellow Chinese-style hot sauce, substitute undiluted frozen pineapple juice for the jelly, eliminate the granulated sugar, and use white pepper instead of red pepper flakes.

Storage: Allow the sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 weeks. Reheat gently on the stove, adding a splash of water if it thickens too much.

Tip: Watch the sauce closely when thickening, as it can reduce quickly. Remove from heat immediately once the desired consistency is reached to prevent burning.

Keywords: sweet and sour, cajun sauce, plum jelly, red wine vinegar, soy sauce, cornstarch slurry, glaze, stir fry sauce, marinade, vegan sauce, quick sauce, pantry staples, flank davis, new orleans, tangy glaze, homemade sauce, fruit sauce, cornstarch thickener, asian fusion, savory glaze
Read it online: https://www.chefs-mate.com/recipe/sweet-and-sour-sauce-fanks/