Sweet and Sour Sauce Recipe

This light sauce is great for dipping Chinese wontons, crab Rangoon or egg rolls, or to add to vegetables and meat in a stir fry dish.

1 T. cornstarch
1 c. pineapple juice
1/3 c. sugar
¾ t. salt
¼ c. ketchup
2 T. rice vinegar or white vinegar
¼ t. mustard powder

In a small saucepan, mix a little bit of the pineapple juice with the cornstarch to avoid lumps. Then add the rest of the juice and the remaining ingredients. Stir well and bring the sauce to a boil. Reduce heat to a simmer and cook for about 5 minutes or until thick.