The secret to that addictive pink restaurant-style sweet and sour dipping sauce for egg rolls is left-over maraschino cherry juice! It takes only a few minutes to make a batch.
Preparation Time
1 mins
Cooking Time
9 mins
Total Time
10 mins
Calories
42 Calories
Recipe Instructions
Step 1
Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
Step 2
Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.
