This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1/2 c Brown sugar
1 ts Salt
1/2 c Vinegar
1 1/2 tb Cornstarch
4 ts Catsup
3/4 c Pineapple juice
1 c Crushed pineapple
A few drops red food-coloring COOKING: Mix cornstarch and pineapple juice in a sauce pan. Add remaining ingredients. Stir over medium-high heat until sauce thickens. Add more liquid if sauce needs thinning or more cornstarch if you want it thicker. You can use additional juice or vinegar depending on how sour you want the sauce. DO-AHEAD NOTES: Make sauce, cool, place in glass jar, freeze. To reheat, thaw and reheat in small sauce pan.
From: "The Chinese Village Cookbook. " A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
From: Stephen Ceideburg; February 27 1991.