SWEET AND SOUR SAUCE FOR TEMPURA CHICKEN MADE WITH SUNBURGERS--Lynne Snyder

Use for tempura battered sunburger chunks (called Sweet and Sour Chicken for Elizabeth who loved it so much when she was little.)

2 cups pineapple juice (or, if you are using pineapple in a stir fry or salad recipe, drain the juice form one 20 oz. can of pineapple chunks plus add enough water to measure 2 cups)
2 cups sugar
¾ cups vinegar
1 tsp. salt
½ cup ketchup, maybe a Tbs. or two more if desired. Taste and adjust.
¼ cup cornstarch (4 Tbs.) dissolved in
½ cup water

Bring juice, sugar, vinegar, salt and ketchup to a boil. Stir in cornstarch and water, whisking constantly. Simmer two minutes. This will keep a long time in the fridge.