Best Sweet And Sour Sauce

 Ingredients:
1 cup canned pineapple juice ,see note
3/4 cup packed light brown sugar
OR brown sugar alternative (for low sugar option)
1/3 cup rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry:
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply stir some in to a couple of teaspoons of water and add it to the sauce)

 Directions:

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. 

Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.

Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

NOTES  * Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled.