This versatile sauce goes great with a bunch of side dishes and main dishes! It’s sweet, tangy and delicious! I make up a jar of it and it lasts in the fridge for upwards of a month!
- Heat a saucepan over medium heat and add in all the ingredients minus the soy sauce and cornstarch. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- In a small bowl, whisk together the soy sauce and cornstarch. Pour the slurry into the saucepan and whisk until thickened.
- Serve with Crab Rangoons, Egg Rolls, Spring Rolls or over Sweet & Sour Wings!
Looking for a side dish? Try one of these recipes!
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