Yield | |
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Source | Jeanne Lee |
Prep time | 10 minutes |
Yield | |
---|---|
Source | Jeanne Lee |
Prep time | 10 minutes |
1⁄4 | Cup | Vinegar |
1⁄2 | Cup | Sugar |
2 | Tablespoon | Ketchup |
3⁄4 | Cup | Water |
1 | Tablespoon | Cornstarch |
1 | Lemon Wedge (squeezed) |
In a small pot, add all ingredients and mix well. Turn the heat to medium, stirring it slowly then bring the sauce to a boil. Cook until desired consistency then turn off the heat and transfer to a bowl.