Sweet and Sour sauce

[jeff]

This recipe is straight from one of my Chinese friends who is a chef.

This is for a restaurant size batch.

2 21oz bottles rice wine vinegar
2 21 oz bottles of cranberry juice
4 pickled plums
1600 grams grown sugar
3oz worchshier sauce
7oz ketchup
1/2 tsp of salt
1 oz red dye

Put everything in a pot heat it just to the point of the sugar dissolving, then pick out the pickled plums.

Does anyone want to break it down into a quart size batch? :cool:

[510dat]

are these fluid ounces or dry weights?

[jeff]

Originally Posted by 510dat

are these fluid ounces or dry weights?

I broke the recipe down using table spoons

so for 3oz worchshier sauce it would be 2 TBS = 1oz

6 TBS would = 3oz

so a little over 1/3 cup.

Keep in mind most of my Chinese recipes come from me spending time in a Chinese kitchen writing down stuff as my friend is putting together dishes.
His English isn't the best but we make it work.