Chile Sweet and Sour Sauce

Recipe View 2 mins In a medium-sized saucepan, combine the brown sugar, chili sauce, grape jelly, yellow mustard, apple cider vinegar, soy sauce, honey, sea salt, and chipotle chile powder. (2 minutes)

Recipe View 5 mins Place the saucepan over medium-low heat and whisk continuously until the brown sugar and grape jelly are completely dissolved. This should take approximately 5 minutes.

Recipe View 1 mins Increase the heat slightly and bring the mixture to a gentle simmer. Immediately remove the saucepan from the heat.

Recipe View 1 mins In a small bowl, create a slurry by dissolving the cornstarch in 2 tablespoons of cold water. Ensure there are no lumps.

Recipe View 1 mins Slowly pour the cornstarch slurry into the sauce while whisking constantly to prevent lumps from forming.

Recipe View 2 mins Return the saucepan to low heat and continue to whisk until the sauce thickens to your desired consistency, about 1-2 minutes. Be careful not to overcook.

Recipe View 1 mins Remove from heat and let the sauce cool slightly. It will thicken further as it cools.

Recipe View 1 mins Transfer the sauce to an airtight container and store in the refrigerator for up to 2 weeks.