Sweet and Sour Sauce
This tangy sweet and sour sauce dip is great teamed with barbecued chicken, pork and spare ribs. There is the option to add a teaspoon or two of oil, but I prefer it without as oil is fattening!
2 tablespoons malt vinegar
1 1/2 tablespoons sugar
1/2 tablespoon tomato purée
1 dessertspoon cornflour
1 1/2 tablespoons soy sauce
1/4 pint water
One small can of chopped, drained pineapple
Pineapple juice (drained from can)
Blend together the vinegar, sugar, tomato purée, cornflour, pineapple juice and soy sauce. Transfer the mixture to a pan, bring to the boil and simmer gently until the mixture thickens. Stir in the pineapple.