Mandarin Sauce Made to Order

Oriental food for a crowd! That's Nadine in the foreground.

This is one of two recipes I use for making Mandarin Sauce. I will share the other at a later date. You won't need it until summer because it's a canning recipe made with garden fresh tomatoes.

Nadine's Mandarin Sauce

1 Qt Canned Tomatoes
1 C Cider Vinegar
1 C Chopped Onion
1 C Crushed Pineapple
2 C White Sugar
1 Slice Fresh Ginger
2 Tbsp Soy Sauce (Optional. It’s prettier without it)
½ C Green Pepper (Optional)
Salt to Taste (I use about a teaspoon. Less if soy sauce is used)
Dash of Cayenne Pepper and MSG (I never have MSG, so it can be omitted)
Corn starch as needed for thickening
Combine all ingredients except green pepper in a saucepan and bring to a rolling boil. Let simmer for 20 minutes. Thicken to desired consistency with a cornstarch and water paste. Add green pepper if desired and let it sit for 2-4 minutes.
This recipe is good for tempura chicken or shrimp, sweet and sour meatballs, and as a dipping sauce for egg rolls.
Stay tuned for the egg roll recipe in a future post!

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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