So, you’ve made your own Cream Cheese Wontons, or you picked them up from your favorite Chinese restaurant and you forgot the sweet and sour sauce. Or maybe, you’re plain rice and chicken could just use a little zing. No worries, I’ve got you covered. This recipe for homemade sweet and sour sauce is super simple and a million times better than anything you can get at a store. Plus, it lasts a while. So even though no one really eats that much sweet and sour sauce, you have it when you need it.
The key ingredient here is the pineapple juice, if you have a juicer MAKE IT FRESH. In any recipe with fruit juice this is my recommendation. Make fresh juice. It’s so much better and you know you’re not getting any added sugar or corn syrup. If you don’t have a juicer, it’s okay. But they’re definitely a worth while investment. Plus you can finally start that juice cleanse you’ve been meaning to try!
The thickening agent in this recipe is corn starch, yes you get to make oobleck! But once you add it, it thickens quickly so keep an eye on it until it gets to your desired thickness. Also, if you don’t whisk well enough will you’re adding it, you’ll end up with big clumps, so be vigilant in this step. I like mine just thick enough to coat the back of a spoon.
- 1 TBSP Cornstarch
- 1 TBSP Water
- 2/3 C Pineapple Juice
- 1/3 C Rice Vinegar
- 1/3 C Light Brown Sugar
- 2 TBSP Ketchup
- 1 TBSP Soy Sauce
- In a small bowl mix together water and cornstarch, set aside.
- In a small sauce pan over medium heat, combine pineapple juice, rice vinegar, light brown sugar, ketchup and soy sauce. Bring to a boil.
- Whisk in the cornstarch mixture and cook until thick, 1-2 minutes.
- Let chill and serve or store in an airtight container.