Sweet and Tangy Simmering Sauce

Sweet and Tangy Simmering Sauce

Makes about 4 cups

3 cups pineapple juice

1/3 cup packed light brown sugar

1/3 cup low-sodium soy sauce

1/3 cup ketchup

1/3 cup rice vinegar

2 tablespoons grated fresh ginger

4 garlic cloves, minced

2 teaspoons Asian chili-garlic sauce

3 tablespoons cornstarch

1. Bring 2 3/4 cups pineapple juice, sugar, soy sauce, ketchup, vinegar, ginger, garlic, and chili-garlic sauce to simmer in medium saucepan over medium heat. Cook, stirring occasionally, until flavors meld and sauce has reduced to about 4 cups, about 10 minutes.

2. Whisk remaining 1/4 cup pineapple juice and cornstarch in bowl until no lumps remain. Whisk mixture into sauce and simmer until slightly thickened, about 2 minutes. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)