Quick recipe finder May orchid sweet and sour sauce
- 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
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.
Add the tomato purée, orange juice, soft brown sugar, white sugar, malt vinegar and stir well.
Bring mixture to the boil.
Dissolve the corn flour with water and add to the sauce. Bring this to the boil until thickened.
Add apricot brandy or Grand Marnier if desired.