Ingredients:

  • ½ cup White Granulated Sugar
  • ½ cup Unseasoned Rice Vinegar
  • ¼ cup Unsweetened Pineapple Juice
  • ¼ cup Ketchup
  • tablespoons Low Sodium Soy Sauce
  • teaspoon Fresh Grated Ginger
  • clove Garlic, minced
  • tablespoons Cold Water
  • ½ tablespoons Cornflour (Corn Starch)
  • –3 drops Red Food Colouring (Optional)

Instructions:

  1. Prepare the Slurry: In a small bowl, whisk the cornflour (corn starch) thoroughly into the 2 tablespoons of cold water until completely smooth. Set aside.
  2. Combine Base Ingredients: In the saucepan, combine the sugar, rice vinegar, pineapple juice, ketchup, soy sauce, grated ginger, and minced garlic.
  3. Heat: Place the saucepan over medium heat. Stir continuously until the sugar is completely dissolved and the mixture begins to gently simmer.
  4. Thicken: Give the cornflour slurry a quick re-whisk and pour it slowly into the simmering sauce while whisking vigorously.
  5. Simmer & Reduce: Continue to whisk gently for 1 to 2 minutes until the sauce visibly thickens and turns glossy. It should coat the back of a spoon.
  6. Adjust & Finish: Remove from heat. Taste the sauce and add a drop of food colouring now if desired. Adjust sweetness or tanginess as needed.
  7. Glaze the Meatballs: Pour the warm sauce directly over your cooked meatballs and toss gently to coat evenly, or use as a dipping sauce.