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Sweet-Hot Asian Dipping Sauce

This Asian-inspired sauce is a delicious egg roll dipping sauce, but it can also be used for veggies or to make a sweet-tangy vinaigrette. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. Process: 20 min.
  • Makes
    6 half-pints

Ingredients

  • 3 cups sugar
  • 3 cups cider vinegar
  • 1/4 cup crushed red pepper flakes
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh gingerroot
  • 1-1/2 teaspoons canning salt

Directions

  • In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients.
  • Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Serve dipping sauce with assorted fresh vegetables or your favorite hot appetizers. To make a vinaigrette, combine 1 part dipping sauce with 2 parts oil and toss with fresh lettuce.
Nutrition Facts
2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 75mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

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