Chinese Sweet and Sour Sauce recipes

Chinese Sweet and Sour Sauce recipes from newspapers:


Basic Sweet and Sour Sauce

1/4 cup granulated sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup soy sauce

Thoroughly mix sugar, vinegar, ketchup and soy sauce.
Serve hot or at room temperature as a simple sauce or dip
to accompany vegetables or roast meats.
Makes 1 cup.

Source: Spokane, WA - Spokesman-Review, Aug 23, 1994


Sweet Sour Sauce

2 tbsp cider vinegar
1/2 cup plus 3 tbsp water
6 tbsp granulated sugar
salt to taste
1 tbsp ketchup
1 tbsp cornstarch

Combine the vinegar, half a cup of water, sugar,
salt and ketchup in a small saucepan.
Bring to a simmer.

Blend the cornstarch with the remaining water
and stir it into the sauce. Cook until thickened.
Makes 3/4 cup.

Source: Hendersonville, NC - Times-News, May 14, 1981


Sweet and Sour Sauce

1 cup granulated sugar
2 tbsp cornstarch
1/4 tsp salt
1 cup red wine vinegar
1/2 cup orange juice
1/2 cup pineapple juice (drained from pineapple chunks)
1 can (6 oz) tomato paste

Blend sugar, cornstarch and salt. Stir in vinegar,
fruit juices and tomato paste. Cook, stirring constantly,
until thickened and glossy.
Makes 3 cups.

Source: Modesto Bee newspaper, Jan 31, 1973


Sweet-and-Sour Dipping Sauce

1 1/2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon quality ketchup
1 teaspoon soy sauce
1/4 cup water
1 tablespoon corn or peanut oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon cold water


  1. Combine the rice vinegar, sugar, ketchup, soy sauce and water in a
    small bowl, stirring to dissolve the sugar. Set aside.

  2. Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom
    of the pan. When the oil is hot enough to sizzle a piece of garlic, add
    the garlic and ginger and stir gently until fragrant, 10 to 15 seconds,
    adjusting the heat so they sizzle gently without browning. Add the sugar
    mixture, stir to blend, then raise the heat to bring the mixture to a
    bubbly simmer, stirring.

  3. Reduce the heat to medium-low; stir the cornstarch and water to
    recombine it and add it to the pan. Stir until the mixture thickens and
    becomes glossy, about 20 seconds. Turn off the heat and cover the pot to
    keep the sauce warm until ready to serve. The sauce can be made ahead,
    stored in the refrigerator and then reheated.
    Makes about 1/2 cup.

Source: New York Times, Dec 21, 1997


Sweet-and-Sour Dipping Sauce

1 tbsp cornstarch
1/2 cup orange juice or pineapple juice
1/2 cup brown sugar
3 tbsp cider vinegar
1 tbsp ketchup
1 tbsp soy sauce
dash Tabasco sauce (optional)

Makes 2/3 cup

Place cornstarch in 2-cup glass microwave-safe measuring cup.
Add a little orange juice, stir to make a smooth paste.
Add remaining orange juice, brown sugar, vinegar, ketchup
soy sauce and Tabasco.

Cover with plastic wrap and microwave for 2 to 4 minutes,
until mixture comes to a boil and thickens.

Source: Portsmith Daily Times, Jun 17, 1989


Sweet and Sour Sauce

3 tbsp apricot preserves
1 tbsp soy sauce
3 tbsp cider vinegar
1 tbsp granulated sugar
1/4 cup water
1 tbsp cornstarch dissolved in 1/4 cup water

In a small saucepan over medium heat, mix first 5 ingredients.
Stir simmering 2 minutes, stirring constantly; gradually
stir in cornstarch mixture until thickened, stirring

Source: Spokane Chronicle, Jun 16, 1992


Sweet and Sour Sauce for Lumpia

1/2 cup vinegar
1 cup water
1 cup granulated sugar
2 tbsp cornstarch
2 tbsp catsup
1/2 tsp salt
1/2 tsp crushed red chili flakes
1/2 tsp minced garlic

Combine vinegar, water, sugar, cornstarch, catsup, salt
and chili flakes and garlic in a small saucepan.
Stir until cornstarch is dissolved. Bring to a boil
over medium heat. Heat until thickened, stirring.

Source: Sarasota Herald-Tribune, Mar 25, 1982


Sweet and Sour Dipping Sauce

2/3 cup apricot-pineapple preserves (or 1/3 cup each separate apricot and

pineapple preserves)
2 tbsp water
1 tbsp catsup
1 tbsp white vinegar
1/8 tsp liquid red pepper seasoning
1/16 tsp minced garlic

Combine all ingredients in saucepan. Heat to boiling, stirring
occasionally. Serve warm as dipping sauce for Wonton etc.
Makes 3/4 cup.

Source: Lodi News-Sentinel, Mar 11, 1981


Sweet and Sour Sauce

1 tbsp corn starch
3 tbsp granulated sugar
1/2 cup pineapple juice (reserved from canned pineapple)
1/2 cup cider vinegar
1/4 cup ketchup
1 1/2 tsp soy sauce
1 garlic clove, finely chopped

Combine ingredients in a mixing bowl.
Whisk until well combined.
Pour into saucepan and simmer until thickened,
about 3 to 4 minutes.

Makes about 1 cup.

Source: Lawrence Journal-World, Jan 29, 1986

Here is a recipe I’ve used for over 30 years. Have no idea who to give credit to for this recipe, but it’s quick, easy and great to store in refrig. for use later.

Sweet and Sour Sauce

2 Tbls cornstarch
¾ cup sugar
1/3 cup rice wine vinegar
1 tsp sherry
1/3 cup water
2 Tbls soy sauce
Red Food Coloring - optional

Mix all ingredients in a saucepan. Stir constantly while cooking. Bring to boil, and reduce heat and boil until thickened. Can be stored in refrigerator for later use. Thickens more as it cool. Can be placed in blender if it gets lumpy.