Tangy and sweet dipping sauce for cream cheese wontons, crab rangoons, fried wontons, chicken tenders and more. A make-at-home version of the popular Chinese restaurant sweet and sour sauce.
Whisk together the cornstarch and cold water in a small bowl or measuring cup to create a slurry. Set aside.
Combine the brown sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt in a medium saucepan.
Cook over medium-low heat, stirring frequently until the sugar is dissolved. When the mixture begins to simmer, add the cornstarch slurry. Stir well.
Increase heat to medium-high and bring to a boil. Cook, stirring constantly, until thickened, about 3 to 4 minutes.
Remove the pan from the heat and stir in Sambal Oelek or chili garlic sauce, if desired.
Chill the sweet and sour sauce in the refrigerator until ready to serve. It will continue to thicken as it cools.
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Notes
This recipe is gluten-free when made with gluten-free ketchup, rice vinegar and cherry juice.
Variations
Spicy: Add Sambal Oelek or chili garlic sauce for a spicy sweet and sour sauce, or omit if you prefer something milder
Chunky: Once you’ve cooked the sauce, add up to a half cup of fresh or drained, canned chunk pineapple.
Storage
Store in a jar or airtight container in the refrigerator for several weeks. Freeze individual portions of sweet and sour sauce in ice cube trays, then transfer to a sealed bag.