Peach Sweet And Sour Sauce Recipes
SWEET AND SOUR SAUCE
Provided by Food Network
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
SWEET AND SOUR PEACH SAUCE
Preserve fresh peaches with some colorful condiments to make a lovely sauce. Delightful with chicken, pork, rice, and many other foods.
Provided by Joleen
Time 13h
Yield 35
Number Of Ingredients 16
Steps:
- Inspect seven 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
- Combine peaches, red onion, bell peppers, pineapple, lime juice, vinegar, tomato, jalapeno peppers, garlic, cilantro, and cumin in a large pot. Stir in pectin until dissolved. Turn heat to medium-high and bring to a boil. Add white and brown sugar; stir until completely dissolved. Return to a full rolling boil. Add butter to reduce foaming and boil hard for 3 minutes, stirring constantly.
- Turn off the heat. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and allow lids to seal. If fruit floats to the top of the jars, invert for 5 minutes. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 99.4 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 2.3 mg, Sugar 24.7 g
PEACH SWEET AND SOUR SAUCE
I love apricot sweet and sour sauce whenever I've had it. But I had a ton of peach jam that I made from a recipe here on Zaar. After tinkering, I got it just how we like it. May be a little sweet for those that like it a little more "sour".
Provided by Lynn 2574
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat in a sauce pan over medium heat just until the brown sugar melts. Pour in blender, and make smooth.
Nutrition Facts : Calories 170.8, Fat 0.2, Sodium 19.4, Carbohydrate 41.6, Fiber 0.7, Sugar 30.4, Protein 0.3
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
APRICOT SWEET & SOUR SAUCE
Make and share this Apricot Sweet & Sour Sauce recipe from Food.com.
Provided by Latchy
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place all the ingredients in a nonreactive saucepan over medium-high heat.
- Bring to a low boil, reduce heat to low, cover and simmer for 25 minutes.
- Transfer to a blender and blend thoroughly.
- Cool and refrigerate.
- Can keep for 3 weeks.
Nutrition Facts : Calories 292.4, Fat 0.3, Sodium 9.1, Carbohydrate 73.7, Fiber 3.4, Sugar 69.4, Protein 1.7
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