| Yield | |
|---|---|
| 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.