May orchid sweet and sour sauce
Prep time less than 30 mins
Cook time less than 30 mins
Makes 350ml/12fl oz
Dietary Vegetarian
From Saturday Kitchen
Method
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Sieve the chopped tomatoes into a saucepan and work with a wooden spoon until a little pulp is left in the sieve. Discard the pulp.
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Add the tomato purée, orange juice, soft brown sugar, white sugar, malt vinegar and stir well.
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Bring mixture to the boil.
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Dissolve the corn flour with water and add to the sauce. Bring this to the boil until thickened.
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Add apricot brandy or Grand Marnier if desired.
Ingredients
- 1x225g/8oz tin chopped tomatoes
- 1 dessert spoon tomato purée
- 1 orange, juice only
- 25g/1oz soft brown sugar
- 25g/1oz white sugar
- 90ml/3fl oz malt vinegar
- 2tsps cornflour
- 4 tbsp water
- 2 tbsp apricot brandy liqueur or Grand Marnier - optional
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