Sweet and Sour Sauce Recipe
This sweet and sour sauce recipe with pineapple is one of a kind and delicious as it combines crushed pineapple, maraschino cherries, grape jelly, hoisin sauce, apple cider vinegar, and Chinese 5 spice powder to make a perfect bowl of sweet and sour sauce in about 20 minutes.
Sweet and Sour Sauce Recipe
I love making homemade Chinese food in the comfort of my own home, especially on those nights that you just don’t feel like going out. It usually consists of Wonton soup, chicken Lo Mein, and then Air Fryer Crab Rangoons dipped in this delicious sweet and sour sauce recipe. It is the perfect Chinese menu to serve at home.
You will love this sweet and sour sauce recipe for so many reasons.
- It is easy.
- Makes enough for everyone.
- Stores for a couple of weeks.
- It has a great flavor.
- You can make it ahead of time.
Once you make your own homemade sweet and sour sauce, you will never buy it at the store again.
How to Make Sweet and Sour Sauce
- In a blender, add the crushed pineapple, maraschino cherries with the splash of juice, grape jelly, hoisin sauce, chinese 5 spice powder, salt, and red food coloring. Blend until well combined.
- In a large saucepan over medium heat, combine sugar and apple cider vinegar and cook until sugar is dissolved, stirring often.
- Add the blended mixture into the saucepan with the vinegar and simmer over low heat for 2-3 minutes, stirring occasionally. Add the cornstarch and stir until the cornstarch is dissolved (this will help thicken the sauce). Let simmer for another 2-3 more minutes.
- Remove from heat and let cool for at least 5 minutes before serving. The sauce will thicken more as it cools.
Tips Tricks and FAQs
- When you are adding your cherry juice, be sure to add a little at a time. Adding too much will give it a very strong cherry flavor that will overpower the dish.
- You do not need to add the red food coloring; this is optional. Just note that this is what gives it that nice deep red color.
- Be sure to let the sauce simmer and cool after you add the cornstarch. At first, it may appear thin, but it will thicken as it cools.
Storage
You will want to store your sweet and sour sauce in an airtight container in the fridge. This will last for up to 2 weeks when properly stored.
Sweet and sour sauce can be used warm or cold.
Use it warm when you are serving it on top of entrees like chicken and rice.
Serve it cold when you are dipping your egg rolls or wontons into it.
There are so many ways to use sweet and sour sauce. Some of our favorite ways are:
* Wonton chips
* Cream cheese wontons
* On top Applebee’s copycat wonton chicken tacos
* Air fryer crab rangoon
* Egg rolls
* Chicken
* Anything else you want to dip in a nice sweet sauce
Sweet and Sour Sauce Recipe
This sweet and sour sauce recipe with pineapple is one of a kind and delicious as it combines crushed pineapple, maraschino cherries, grape jelly, hoisin sauce, apple cider vinegar, and Chinese 5 spice powder to make a perfect bowl of sweet and sour sauce in about 20 minutes.
Ingredients
- 8 ounces (about ¾ cup) crushed pineapple, no need to drain the juice
- ¼ cup maraschino cherries with a splash of cherry juice stems removed
- 2 tablespoons grape jelly
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinese 5 spice powder
- ¼ teaspoon salt
- ¼ teaspoon red food coloring (optional)
- 1 ½ cups sugar
- 1 cup apple cider vinegar
- 1 tablespoon cornstarch
Instructions
- In a blender, add the crushed pineapple, maraschino cherries with the splash of juice, grape jelly, hoisin sauce, Chinese 5 spice powder, salt, and red food coloring. Blend until well combined.
- In a large saucepan over medium heat, combine sugar and apple cider vinegar and cook until sugar is dissolved, stirring often.
- Add the blended mixture into the saucepan with the vinegar and simmer over low heat for 2-3 minutes, stirring occasionally. Add the cornstarch and stir until the cornstarch is dissolved (this will help thicken the sauce). Let simmer for another 2-3 more minutes.
- Remove from heat and let cool for at least 5 minutes before serving. The sauce will thicken more as it cools.
Notes
Makes about 2 cups
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 98mgCarbohydrates: 56gFiber: 2gSugar: 50gProtein: 1g
