Sweet and Sour Takaya Style
I’ve made this at different times with raspberry jam, blackberry jam, apricot jam, dried apricots, fresh apricots (I like apricots), fresh plums, fresh mandarin oranges, canned mandarin oranges, canned pears, and canned fruit cocktail and they all work. I’ve no doubt that there are many other things that would work just as well. So go with what you like, with what you feel, or with whatever happens to be around. Proportionally, I usually use around ½ cup of fruit per lb of meat, and maybe a little less if I’m using jam. Also canned fruit should be added just before thickening as it needs no cooking.
