Reviewed: Feb. 4, 2008

I loved making this recipe. It was delish and easy!

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AkashasMommy

Cooking Level: Expert

Home Town: Flower Mound, Texas, USA

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Reviewed: Jan. 31, 2008

follow to a tee, makes ALOT!!!

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KLEMPERIS

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Reviewed: Jan. 23, 2008

This is sooooo easy and it is tasty. The only thing I did different to it was I only used 1/2 cup of vinegar and added a teaspoon of orange extract. It gave it that fruity flavor that sweet and sour sauce should have. I found that the 3/4 cup of vinegar was too much and that the vinegar dominated the taste. Otherwise fantastic recipe.

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Jason Dockery

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Monee, Illinois, USA

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Reviewed: Jan. 18, 2008

Not perfect. A bit shy of restaurant quality. The vinegar is a bit too noticeable.

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Andrew D. Anderson

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Reviewed: Jan. 6, 2008

This was excellent. When I was cooking it, I tasted it and thought it was going to be too sweet, but when I put in on my rice and chicken, it was just right.

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MELISANNE

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Jan. 1, 2008

I wasn't sure what to expect with this recipe but was pleasantly surprised. This is a really easy sweet and sour sauce to make.

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T.E.

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Reviewed: Jan. 1, 2008

This is an excellent sauce for egg rolls. I have made a couple of times now. I use 2/3 cup sugar instead 3/4 cup and 1 1/2 tablespoon corn starch instead 2 tablespoon. Try this: Mix everything till the sugar is dissolved. Than pour in to a ice cube tray and freeze. After they are frozen place in a freezer bag. Place 1 or 2 frozen cubes in a microwave safe bowl and cook for about 90 seconds stirring every 30 seconds until thick.

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subcook

Cooking Level: Professional

Home Town: Ionia, Michigan, USA

Living In: Hubbardston, Michigan, USA

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Reviewed: Dec. 31, 2007

Great quick and easy sauce to make. I adjust the ketchup and soy sauce to taste and went 50/50 on brown and white sugars to make the 3/4 cup. It is worth the 5 stars.

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KAKBIRD

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Reviewed: Dec. 18, 2007

This recipe is unbelievable! It is easy to make and really tastes better than any other sweet & sour sauce I have tried. Thanks for the excellent recipe!

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LFWright

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Reviewed: Dec. 15, 2007

This was an awesome sauce!! I'm only sorry I broke my golden rule of not making it EXACTLY as the recipe says for the first time. I instead used a combination of brown sugar and white sugar....now wish I would have just used the white. But it was still excellent. I made the mistake when I served my spring rolls the last time of deciding I didn't have time to make a sauce and instead bought a bottle at the store...yuk!! A waste of money. Instead I could have made this simple, easy and wonderful sauce. It will be kept in my box for future use.

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LYNNE415

Cooking Level: Intermediate

Home Town: Rugby, North Dakota, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 7, 2007

I am a caterer and I needed a Sweet and Sour Sauce for a meatball recipe. I always make this sauce and let it sit for a few hours before I use it. It is tasty, the right consistency and perfect!

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Beth Hoover

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Reviewed: Nov. 29, 2007

Yum. Enough said! Made this with the sweet and sour pork patties from this site. Kids (4 of them-- 1yr to 7 yrs) and hubby gobbled them up! Ate them with rice and green beans.

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Shelgeipel

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Reviewed: Nov. 3, 2007

This was easy and delicious, with every day ingredients. I added minced garlic.

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Lianne

Cooking Level: Beginning

Home Town: Rio Grande, New Jersey, USA

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Reviewed: Oct. 21, 2007

Excellent!! I'm very fussy about my sweet and sour sauce, and this one is great. This has become a favorite for when we chicken and steaks "bites" - thank for sharing!

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 7, 2007

Delicious. Extremely easy. I used it to dip with egg rolls, on fried rice, and home-made kung pao. You can store it in the refridgerator, and heat up for later. Great recipe, and my husband loved it. This will become part of my regularly used recipes.

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Michelle

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Reviewed: Oct. 4, 2007

This is a great and easy recipe. I use it all the time with meatballs and always get positive comments on it. I find the original portion too small, though, so I usually quadruple it. It even stores well in the fridge for the next day - don't worry if it looks like jelly, it'll smooth out once you warm it up again.

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JORDANTHEGIRL

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 2, 2007

I went scant on the soy sauce, and we thought this was great with egg rolls.

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Farm Wife

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

Very Yummy! I followed the recipe exactly and it turned out perfect. I like it better than the Chinese restaurant's! I had it over my seaweed/rice rolls today.

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OchineKhorosho

Cooking Level: Intermediate

Home Town: Rutherfordton, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 11, 2007

don't change recipe

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chicabugg

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2007

This is a great recipe, but instead of ketchup i like to add 3-4 tablespoons of tomato sauce. Also cut down on sugar and only add 1/3 cup since i don't want my sauce to be too sweet. I couldn't eat spring rolls without this!!

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