This thick, homemade sweet and sour sauce blows take-out packets out of the water. Plum jam and pineapple spiked with savory soy sauce and vinegar makes for an outstanding eggroll dipper.
1 can (8 ounce size) crushed pineapple in syrup, undrained
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 cup plum jam
Combine the crushed pineapple and syrup, sugar, first measure of water, vinegar, and soy sauce in a saucepan over medium-high heat. Bring to a boil.
Combine the cornstarch and cold water in a small bowl and mix until smooth. Stir into the pineapple mixture. Return the sauce to a boil and cook, stirring constantly, for 1 minute or until thickened.
Remove the pan from the heat and let cool to room temperature. Stir in the plum jam and mix until combined.
Transfer the sauce to a covered bowl and refrigerate until chilled.
Serve with egg rolls, wontons, or other fried Asian-style food.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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