The first thing you want to do, after you have prepped ALL ingredients, is to combine your ice cold water with the cornstarch. Using a spoon, stir the mixture till the cornstarch is dissolved. This is called a cornstarch slurry. You will set this aside till you need it and at that time, stir it again before adding it to your sauce.

Sauté the onion, green pepper, and pineapple chunks in the olive oil over medium heat till they become fragrant and the onions have a glossy sheen. You don’t want them to brown, just to release their unique flavors. Add in the minced garlic and sauté for about 30 seconds more, no longer. Garlic burns easily.

Add the pineapple and cherry juice along with the vinegars, soy sauce and granulated sugar and whisk together. Turn the heat up to medium-high.

Bring your sauce mixture to a boil (a full boil, big bubbles), stirring constantly. Once the mixture is boiling and the sugar has been completely dissolved, slowly add the cornstarch/water slurry. (first, stir it once more to insure that the cornstarch is dissolved).

Stir the sauce continuously, till it has thickened, then immediately remove from the heat. At this time you can use a fine mesh strainer to strain out the veggies and pineapple. (Unless of course you want them in your sauce, this is good too, especially if you are serving this with a vegetable stir-fry, meat too!)

Once strained stir in the 1/3 cup of marmalade and serve! Enjoy!

JUST A NOTE: When reheating left-overs of this sauce, (though, I seriously doubt you will have any, it is that good!) I recommend doing so in a small pot on the stove, while stirring constantly over low heat. It may have thickened in the refrigerator and may now resemble jell-o! You may have to add a little water to reach the desired consistency. But it is great with left-over egg rolls that have been re-heated in the air fryer to keep them crisp. Have fun!