1/2 cup pineapple puree (from grilled chinese sweet and sour pork kabobs)
2 teaspoons worcestershire sauce
1/2 cup packed light brown sugar
2 teaspoons cornstarch
Directions:
1. Stir together first 5 ingredients in a medium saucepan over medium heat. Combine cornstarch and 1 tablespoon warm water; whisk into ketchup mixture. Bring to a boil; boil 1 minute.
