Chinese Sweet and Sour Sauce

Directions:
In a small saucepan, combine the water, white vinegar, sugar, ketchup, and soy sauce. If using, add a splash of pineapple juice, ginger, or garlic for extra flavor. Stir well to combine.
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
Slowly stir in the cornstarch slurry to the saucepan, continuing to stir as the sauce thickens. This should take about 1-2 minutes. If the sauce isn’t thickening, ensure your cornstarch slurry was well mixed before adding it.
Once the sauce has reached your desired consistency, remove it from the heat. If the sauce is too thick, you can thin it with a little more water or pineapple juice. If it’s too thin, you can create a little more cornstarch slurry and add it to the sauce, cooking for another minute.
Let the sauce cool down slightly before serving. It can be used immediately or stored in an airtight container in the refrigerator for up to a week.