Bring sugar, water, and vinegar to a boil. Combine it with the cornstarch and cook on a low flame for 5 minutes or until thickened. Stir in the preserves, and simmer for a few more minutes. Serve warm. May be refigerated 24 hours in advance.

Things you will need:

• 2 tablespoons ketchup
• 1 1/2 cup pineapple juice
• 2 teaspoons tomato paste
• 3 tablespoons white vinegar
• 2 tablespoons superfine (caster) sugar

Place all ingredients in a saucepan and bring to a rolling boil, it should start to thicken. Reduce heat to the point where it is barely boiling and simmer for 10 minutes. Stirring occasionally. Remove from heat and allow to cool before serving.

It may disturb you that a Chinese recipe calls for ketchup, but don't worry, it won't ruin your sauce, and it's suppose to be a rather quick make. See the history of ketchup, and enjoy!

Inspired by the recipe in "Dim Sum: The Essential Kitchen". By Vicki Liley.