Low-sugar versions of sweet and sour sauce have pleasant contrasting flavors.
Advances in food science have increased the versatility and functionality of artificial sweeteners, making them ideal for cooking and a welcome alternative for diabetics and anyone partaking in a low-carbohydrate meal regimen. Most artificial sweeteners, such as aspartame, cyclamate and saccharine, do not respond well to heat and develop a bitter taste when cooked; sucralose, however, maintains its taste equally well in sweet baked dishes, such as cakes, and savory-sweet preparations, such as sweet and sour sauce.
Instructions
1. Heat 1/4-cup of unsweetened pineapple juice, 1 tsp. lemon juice, 1 tsp. of grated fresh ginger, 1 tsp. of finely minced garlic, 1/4-cup of rice vinegar, 1/4-cup of sucralose, 1 tbsp. of dark soy sauce and 1-1/4 cups of unsalted or low-sodium chicken broth in a saucepan over medium heat for 5 minutes.
2. Mix together 1-1/2 tbsp. of cornstarch with 1-1/2 tbsp. of cold water to form a slurry. Add the slurry to the saucepan and whisk to incorporate it into the sauce.
3. Adjust the heat to high, bring the sauce to a boil and reduce the heat to a simmer. Simmer the sauce for 10 minutes and adjust the seasoning to taste with kosher salt.
Tags: artificial sweeteners, sour sauce