Sweet-Sour Glaze

Sweet-Sour Glaze

A sticky, tangy glaze balancing sugar and vinegar for a glossy finish.

Total 15 min Makes 16 oz Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This glaze simmers pineapple juice, vinegar, and sugar into a glossy, tangy-sweet sauce thickened with cornstarch. Brush it over grilled chicken, pork, or meatballs, or use it as a dipping sauce for egg rolls and spring rolls. It comes together in about 15 minutes with pantry staples.

Ingredients

  • 1 cup pineapple juice
  • 1/3 cup rice vinegar
  • 1/2 cup granulated sugar
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt

Method

  1. In a small saucepan, whisk together the pineapple juice, rice vinegar, sugar, ketchup, soy sauce, garlic, ginger, red pepper flakes, and salt.

  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. In a small bowl, stir the cornstarch and water together until smooth to make a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the glaze thickens and turns glossy.

  5. Remove the glaze from the heat and let it cool slightly before brushing onto meats or serving as a dipping sauce.

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    Sweet-Sour Glaze

    This glaze simmers pineapple juice, vinegar, and sugar into a glossy, tangy-sweet sauce thickened with cornstarch. Brush it over grilled chicken, pork, or meatballs, or use it as a dipping sauce for egg rolls and spring rolls. It comes together in about 15 minutes with pantry staples.

    15 min 16 oz 68 cal

    Ingredients

    • 1 cup pineapple juice
    • 1/3 cup rice vinegar
    • 1/2 cup granulated sugar
    • 3 tablespoons ketchup
    • 2 tablespoons soy sauce
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon salt

    Method

    1. 1

      In a small saucepan, whisk together the pineapple juice, rice vinegar, sugar, ketchup, soy sauce, garlic, ginger, red pepper flakes, and salt.

    2. 2

      Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

    3. 3

      In a small bowl, stir the cornstarch and water together until smooth to make a slurry.

    4. 4

      Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the glaze thickens and turns glossy.

    5. 5

      Remove the glaze from the heat and let it cool slightly before brushing onto meats or serving as a dipping sauce.