Sweet and Sour Sauce

Why You’ll Love This Recipe

This sweet and sour sauce is incredibly easy to make and comes together in just 10 minutes. With simple pantry staples and a burst of tropical pineapple flavor, it’s fresher and tastier than store-bought versions. You can adjust its tanginess or sweetness to your preference, and the optional food coloring gives it that classic restaurant-style appearance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 ounces pineapple juice
½ cup ketchup
¼ cup apple cider vinegar
1 teaspoon soy sauce
⅓ cup packed light brown sugar
1 tablespoon cornstarch
1 tablespoon water
1 to 2 drops red food coloring, optional

Directions

1. In a small saucepan, whisk together pineapple juice, ketchup, vinegar, soy sauce, and brown sugar until smooth.

2. Place the saucepan over medium heat and bring the mixture to a simmer.

3. In a small bowl, stir together cornstarch and water to form a slurry.

4. Pour the slurry into the simmering sauce, whisking constantly until it thickens.

5. If desired, add a drop or two of red food coloring to achieve a classic restaurant-style hue.

6. Remove from heat and serve immediately or store for later use.

Servings and timing

This recipe yields about 2 cups of sweet and sour sauce and serves approximately 8–10 people, depending on portion size. Prep time is 5 minutes, cook time is 5 minutes, for a total of 10 minutes.

Variations

• Make it spicier by adding red pepper flakes or a dash of hot sauce.

• Swap apple cider vinegar with rice vinegar for a slightly milder tang.

• Use honey instead of brown sugar for a different sweetness profile.

• Add finely minced garlic and ginger for an extra depth of flavor.

• Replace pineapple juice with orange juice for a citrusy twist.

Storage/Reheating

Store leftover sauce in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in portioned containers for up to 3 months. To reheat, warm gently in a saucepan over low heat, stirring occasionally, or microwave in short bursts until heated through. If the sauce thickens too much, stir in a splash of water or pineapple juice.

FAQs

1. Can I make this sauce without pineapple juice?

Yes, but pineapple juice is a key flavor. If needed, you can substitute orange juice or a mix of apple juice and lemon juice.

2. Is the food coloring necessary?

No, it’s purely for appearance. The flavor is the same without it.

3. Can I double or triple the recipe?

Absolutely. Simply multiply the ingredients, keeping the same proportions.

4. How can I make the sauce thicker?

Add more cornstarch slurry (equal parts cornstarch and water) and simmer until the desired thickness is reached.

5. Can I make it ahead of time?

Yes, it stores well and can be reheated before serving.

6. Is this sauce gluten-free?

If you use gluten-free soy sauce, the recipe is gluten-free.

7. What dishes go well with sweet and sour sauce?

It pairs beautifully with chicken, pork, shrimp, egg rolls, and even grilled vegetables.

8. Can I make this sugar-free?

Yes, you can use a sugar substitute, but the flavor and texture may differ slightly.

9. How long does it last in the fridge?

Up to 1 week when stored in an airtight container.

1Can I freeze sweet and sour sauce?

Yes, freeze for up to 3 months and thaw in the fridge before reheating.

Conclusion

This homemade sweet and sour sauce is a quick, versatile, and flavorful addition to your kitchen. With just a handful of ingredients, you can create a sauce that rivals restaurant quality, perfect for dipping, drizzling, or cooking. Once you try it fresh, you might never go back to the bottled version.

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