1/2 c. orange juice
1/2 c. pineapple juice
1/2 c. tomato paste
1 c. malt vinegar
1 c. sugar
1 1/2 tbsp. salt

Combine ingredients in a heavy saucepan (use the amount of salt indicated, it will not be too much). Bring mixture to a slow boil. Simmer 10 minutes. Prepare a thickening, use 1 part cornstarch and 3 parts water. Slowly stir into sauce. Cook until thickened and clear. Store sauce in a wide mouthed jar, loosely covered.

It will keep for months in a cool dark place. Do not refrigerate, as condensation will occur and a mold will form. Do not cover jar tightly; acid gas will accumulate inside the jar and cause spoilage. Makes about 3 1/2 cups.