55. Sweet and Sour Sauce : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Meat or vegetables can be marinaded and cooked in the sauce, or the sauce can be made separately and served with the meat or vegetables.


Serves 4

1 medium onion, peeled and chopped

2 cloves of garlic, peeled and crushed

1 teaspoon mustard seeds

1/2 teaspoon ground ginger

2 tablespoons olive oil

1 tablespoon redcurrant jelly

2 teaspoons cornflour

1/4 pint or 150 ml cold water

1 or 2 tablespoons wine vinegar


• Simmer the onion, garlic, mustard seed and ginger in the olive oil until the onion is tender.

• Make the cornflour into a paste with a little of the cold water, then add the rest of the cold water and add to the onion.

• Continue to simmer gently until the sauce becomes translucent.

• Add the redcurrant jelly and the wine vinegar and stir well.

• Bring back to simmer before serving. Add a little more water if the sauce is too thick.

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