Sweet And Sour Polynesian Sauce

This sauce conjures up a South Seas feel faster than the decor at Trader Vic's. The recipe calls for freshly grated ginger, which some cooks use infrequently. To keep ginger fresh between uses, store ginger root in a resealable plastic bag in the freezer. Just take out and grate when needed.

Courses: Sauces
Serves: 1 people

Recipe Ingredients

1/2 cup	73g / 2.6oz	Canned crushed pineapple - drained
		(packed in natural unsweetened juice)
1/2 cup	118ml	Orange juice - (fresh if possible)
1 teaspoon	5ml	Finely chopped orange peel
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Black pepper
1/4 teaspoon	1.3ml	Grated fresh ginger
1 tablespoon	15ml	Freshly squeezed lemon juice
2 tablespoons	30ml	White vinegar
1 teaspoon	5ml	Soy sauce
2 tablespoons	30ml	Honey
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

Heat pineapple and orange juice in an uncovered saucepan over low heat for 2 to 3 minutes. Add peel, nutmeg, black pepper, and ginger, mixing in thoroughly. Stir in lemon juice, vinegar, and soy sauce. Turn heat up to medium and cook another minute. Whisk in honey. Bring to a boil over meium heat and boil for 1 minute. Whisk in the cornstarch mixture and bring back to a boil. Continue to cook until thick (about 30 seconds), whisking constantly. Serve immediately. This recipe yields about 1 1/2 cups of sauce.

This sauce may be stored in the refrigerator for up to 5 days, or in the freezer for up to three months.

Suggested pairings: Chicken, pork roast, ribs.

Content per Serving (serving size, 1 tablespoon):

calories .. 12.1 total fat .. 0 g cholesterol .. 0 mg

Source:
LIGHT SAUCES by Barry Bluestein and Kevin Morrisey (c) 1991 - Contemporary Books, Chicago - 100 pages - $7.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.