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Sweet and tangy sauce for Chinese food, chicken nuggets, and just about anything else you can imagine!
1/2 cup apricot jam, such as Tuscanini
2 tablespoons pineapple juice
2 tablespoons water
1 tablespoon Gefen White Vinegar – you can also use apple cider vinegar
1 teaspoon cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon Gefen Red Pepper Flakes, optional
Add the apricot jam, pineapple juice, water, white vinegar, cornstarch, soy sauce, yellow mustard, salt, and garlic powder into a blender or food processor. Blend for 30 seconds.
Add the ingredients into a saucepan and heat over a medium flame until low boil. Stir consistently for five minutes.
Remove from the flame.
This recipe originally appeared on YayKosher.com.
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