Sweet and Sour Sauce

Adapted from daringgourmet.com

1 cup canned pineapple juice ,see note

3/4 cup packed light brown sugar

⅓ cup lemon juice

3 tablespoons ketchup

2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Directions

1 Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil.

2 Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.  

3 Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.