Chinese Condiment (Print Version)

# Ingredients:

01 - Make sure you’ve got 1 cup of pineapple juice (from a can, not fresh).
02 - You’ll need 3/4 cup brown sugar or a sugar-free replacement.
03 - 1/3 cup rice vinegar for that tangy flavor.
04 - 3 tablespoons of ketchup (yes, ketchup!).
05 - 2 tablespoons of soy sauce (or tamari if you prefer).
06 - For the slurry to thicken things up:
07 - 1 and a half tablespoons of cornstarch.
08 - 2 tablespoons of water to mix it with.
09 - Optional: Toss in 2 to 3 drops of natural red food coloring for an authentic look.

# Instructions:

01 - Throw everything but the cornstarch mix into a small pot and let it heat until it boils.
02 - Add the cornstarch mix, let it cook for about a minute while stirring. Toss in the food coloring now if you’re using it.
03 - Let it cool all the way down, then store it in a sealed container in your fridge.

# Notes:

01 - Stick with canned pineapple juice—it’s better for this recipe.
02 - It’ll stay good for about 2 to 3 weeks in the fridge.
03 - You can swap regular sugar for a sugar-free option if you need to.

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