Sweet and Sour Sauce- EASY

Kathie Carr

By
@kathiecc

I got this recipe back in the mid 1970's from a Chinese cooking class. Its a versatile sauce that can be used for many dishes or a dip for egg rolls.

One of my friends who is an authentic Chinese person was horrified. She told me it is no where near a real Chinese sweet and sour. I'm sorry Lee, but I do like it and its easy. :)

So I'm passing this along with the warning that its not real Chinese but maybe you will like it as much as I do.


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Comments:

Serves:

3 cups

Prep:

15 Min

Ingredients

1 can(s)
(8 ounces) crushed pineapple in own juice
1 c
catsup
1 c
unsweetened pineapple juice
1/2 c
brown sugar, firmly packed
1/2 c
cider vinegar
1 pinch
dried red pepper flakes, optional

Directions Step-By-Step

1
Pour un-drained canned pineapple in blender. Process until finely chopped. Pour pineapple into a medium saucepan with catsup, juice, brown sugar, and vinegar. If using pepper add now.

Cook over medium/high heat, stirring, until mixture just begins to boil. Reduce heat and cook (stirring frequently) until mixture reaches the consistency you desire. Store any unused sauce in frig.
2
Use to make any sweet and sour dish. Just stir fry meat and veggies and add this sauce before serving over rice.

I like this as a dip for egg rolls, especially with the red pepper.

About this Recipe

Course/Dish: Dips, Fruit Sauces, Other Sauces