Reviewed: Feb. 5, 2012

needs to be thicker

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Reviewed: Jan. 28, 2012

loved the recipe. Substituted half grapefruit juice half mango juice for pineapple juice because of an allergy. turned out lovely

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Emmy85

Reviewed: Jan. 9, 2012

As is, this recipe is only okay to me. I definitely like my sweet and sour sauce to be more viscous (like you'd get at a Chinese take-out place) so it needs more cornstarch. It's also pretty vinegary, but that could be improved upon with either more pineapple juice and brown sugar OR using rice vinegar vs. plain white distilled.

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foodie521

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

excellent . had to addd alot of extra cornstarch to make it thick enough.

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amy

Living In: Eldersburg, Maryland, USA

Reviewed: Sep. 5, 2011

Easy with ingredients I always have on hand. Great recipe and I will use this for many years to come. Thanks!

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danni

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

Reviewed: Jul. 22, 2011

Served this with sweet and sour pork patties (made as meatballs) from this site (added ketchup, mustard, and worcestershire to the meatballs as one reviewer had suggested) roasted red peppers, pineapple chunks, and brown rice. Yummy and everyone loved it! Saving the left overs to eat with egg rolls tomorrow night!

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corwisus

Cooking Level: Expert

Reviewed: May 10, 2011

We really liked this dipping sauce. Perfect with egg rolls.

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Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: May 4, 2011

I don't buy/have pineapple juice, so I drained a can of crushed pineapple, which provided more than enough. It's punchy, not cloyingly sweet like most jarred S&S sauce. This is a keeper. (I did add the additional cornstarch for a thicker sauce.) EDIT: I just realized I left out the oil... but it didn't need it, so I won't use it in the future, either.

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moxie & mirth

Cooking Level: Intermediate

Reviewed: Apr. 19, 2011

my husband thinks this is better than any store bought sauce. I used rice vinegar and left out the oil because I forgot it (though it didn't need it!)

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junglepilotwife

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Mar. 20, 2011

We try not to eat food dye especially red 40 so when I found this recipe I had to try it. It is so easy. I do add a bit more cornstarch for dipping so it's not so drippy but we usually have some made up all the time since my kids love spring rolls and crab ragoon. I also use rice wine vinegar which I think gives it just a bit of a better flavor.

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