It takes five minutes to make this delicious Sweet and Sour Sauce. With a perfect sweet and sour balance, you’ll want to pour this sauce on just about everything!
On numerous occasions, I have confessed that I love sauce. I’m like that old lady in the Frank’s Hot Sauce commercial. I put sauce on everything! So, I feel that I’m qualified enough to state that this is the best Sweet and Sour Sauce. Ever!
There are days when I love to spend hours and hours in my kitchen. I get to dirty up pots and pans and skillets. The sink quickly fills up with utensils and cutting boards. And, my counter top is loaded down with ingredients too numerous to count.
And, then there are days when I feel too lazy and unmotivated to even bother. On those days, I want recipes that are easy and fast. But, they have to be delicious too. This is why I love this Sweet and Sour Sauce so much. It’s all of those things!
NO FOOD DYE NEEDED!
Most Sweet and Sour Sauce brands have food dyes. They love to make it that bright red colour. To be honest, I don’t mind the bright red, but John.e mocks me every time I eat it. Our favourite Chinese restaurant has the reddest sauce I’ve ever seen. It literally stained our counter top. No worries, I was able to get the stain out with a Magic Eraser.
This particular sauce is a deep, dark red. The colour comes from the use of the ketchup combined with the soy sauce. If you need to have the bright red colour, you can add a few drops of red food colouring. But, to be perfectly honest, it’s not needed.
I know some people worry about adding dyes and colours to their food. But, in this case, you don’t need to concern yourself with it! And you’re free to use this sauce on everything, especially on things like these Black Bean and Tofu Meatballs!
EASY IS AN UNDERSTATEMENT
When I say that preparing this sauce is easy, I’m not kidding. It’s as easy as setting all of the ingredients in the sauce pan and letting the heat do the work for you.
Pour in the pineapple juice. Add the brown sugar and the vinegar. Then, add the ketchup and the soy sauce. Let all of that come to a boil over medium-high heat while you continuously whisk it.
Once the mixture starts to boil, stir together the corn starch and water in a small bowl to create a slurry. Pour that into the sauce pan while whisking to avoid lumps. The sauce will thicken almost instantly. Turn off the heat and the sauce is ready to use right away.
STORING THE SAUCE
If, however, you do not plan to use the Sweet and Sour Sauce immediately, remove the sauce pan from the heat and allow the sauce to cool completely. Once cooled, transfer the sauce to a clean mason jar. Place a lid on it and store it in your fridge. It will last for three weeks!
The only exception is if you use fresh pineapple juice. Freshly squeezed pineapple juice has enzymes that will break down the cornstarch. This will prevent the sauce from remaining thick. It’s best to use canned or bottled pineapple juice from your local grocery store.
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Sweet and Sour Sauce
- 1 cup canned pineapple sauce (used canned, not fresh)
- 3/4 cup brown sugar, lightly packed
- 1/3 cup vinegar, use cider or rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- Add the pineapple juice, brown sugar, vinegar, ketchup, and soy sauce to a sauce pan. Over medium-high heat, bring to a boil while gently whisking.
- Whisk together the cornstarch and water. Pour into the sauce mixture while continuing to whisk.
- Sauce will thicken almost immediately. Serve or allow sauce to cool completely before storing in refrigerator.
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