One Response to “A recipe for that red cherry sauce at Chinese restaurants.?”

1. Jess on May 22nd, 2010 12:59 pm
   

   It’s sweet and sour sauce served with wong-tons or the sweet and sour chicken.
   Here’s the recipe!
   Ingredients:
   2 cups sugar
   1/2 cup cider vinegar
   5-6 cups water
   1 slice fresh ginger, finely chopped
   1 orange, thinly sliced horizontally with skin on
   1 or 1 1/2 lemons sliced the same way
   1 to 2 Tablespoons of cornstarch diluted in cold water

   Combine all ingredients and boil for 15 to 20 minutes to release flavor. Taste: If the mixture is too sour, add a little sugar. If the mixture is too sweet, add a little vinegar.

   Thicken with 1 to 2 Tablespoons of cornstarch diluted in cold water. Be sure mixture is boiling when adding cornstarch.

   Hope that helps!

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