from SECRET ASIAN WOMAN Sauce Collection

A light sweet sour strawberry mustard sauce for stir-fries and veggie meats!

Makes 3-3/4 cups

2 c. strawberry preserves

1 c. red wine vinegar (not Balsamic)

1 t. sea salt

zest of 1 lemon

1/3 c. light brown sugar

1 T. dry mustard

1 t. ginger powder

1 t. onion powder

2 T. ready to use chopped garlic

1/4 t. dried red pepper flakes

2/3 c. water

1/3 c. water mixed in cup with 2 T. cornstarch

salt to taste

Combine preserves, vinegar, salt, lemon zest, brown sugar, mustard, ginger, onion powder, garlic, red pepper flakes and water in saucepan over medium heat. Stir well and cook till hot and bubbly.

Add cornstarch water, stirring till thickened. Cook on low heat, stirring as needed, for 20 minutes. Salt to taste.

Cool to room temperature, then pack in covered container and refrigerate to use as needed.

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