Lots of recipes for these kinds of sauces rely on a slurry made of cornflour and water. There is no greater travesty than ruining a sauce with a glob of starch that just won't whisk away,so I have avoided that here and extended the cooking time a little (don't panic,only 10 minutes) to get that jammy consistency. This makes just enough for the chicken recipe below,so if you want a decent batch of the stuff,simply triple the recipe.
INGREDIENTS
- ¼ cup castor sugar
- 2 tbsp maple syrup (or brown sugar)
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- ¼ cup tomato sauce
- 1 garlic clove,crushed
- ¼ cup chicken or vegetable stock