Sweet and sour sauce

Sweet and sour sauce 1/2 cup water 1/4 cup rice wine vinegar (or substitute apple cider vinegar) 1/3 cup light brown sugar packed 3 tablespoons ketchup 2 tablespoons low-sodium soy sauce 2 teaspoons cornstarch 2 tablespoons cold water Combine water, vinegar, brown sugar, ketchup and soy sauce in a small saucepan. Bring to a boil over medium-high heat. Meanwhile, combine cornstarch and water in a small bowl until well mixed. Once the sauce mix has come to a boil, stir in the cornstarch slurry and stir constantly, for about a minute, until the sauce has thickened. Remove from heat and use immediately or store in a jar or air-tight container for up to 2 weeks. Reheat and add extra water, as needed, to get it to the right consistency.