Reviewed: Mar. 5, 2013

I just now made this delicious sauce! Can't believe how simple it was to make. Now I am wondering why I wasted so much money by purchasing sauce before.

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Reviewer:

Ramona

Cooking Level: Expert

Home Town: Albertville, Alabama, USA

Reviewed: Feb. 6, 2013

I didn't have any Maraschino cherries so I used a cuplet of sugarfree cherry jello. It worked just fine. I used Splenda instead of sugar. I am diabetic. I took the tip from others and used 1/4 cup of ketchup. The sauce is perfect. This is by far the best sweet and sour sauce that I have ever made. My thanks to Miss Sparkle. Johnny

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Reviewer:

Johnny Parsons

Home Town: Lexington, Kentucky, USA

Reviewed: Jan. 26, 2013

Absolutely what I was looking for! The right color, the perfect texture, and a great taste. The recipes with tomatoe or ketchup is not the real stuff, Try this recipe.

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Reviewer:

Christina

Reviewed: Dec. 22, 2012

First of all i would like to thank you SPARKLER8666 you have made my year, I have been looking for a delicious sweet and sauce for my homemade rangoon, and this recipe have surpassed my expectations. Very, very, very good...the only tweak: I didn't have any vinegar so i used apple cider vinegar. and i would cut the cherry juice down to 1/4 cup, but otherwise wonderful.

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Reviewer:

swp823

Reviewed: Aug. 14, 2012

YUM, YUM, YUM ?! This recipe is FANTASTIC!!! I made it for a huge Lua Party last weekend with Crab Rangoon. The sauce was "out of this world." Some recipes I'm seeing calls for adding tomato past . This is top-notch restaurant style Sweet & Sour sauce. I DID tweak mine some by adding a 1/4 up more pinapple juice and only a quarter cut of cherry juice. I also used apple cider vinegar not distilled white venegar (added more fruitness and twang). It wasn't as beautifully red, but more pink in color. However, it was to die for. I will add some red food coloring next time. Everyone loved it. It's a KEEPER! I'll use this for Sweet & Sour Chicken too.

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Reviewer:

Terri

Cooking Level: Expert

Living In: Bonner Springs, Kansas, USA

Reviewed: May 8, 2012

I give four stars because I think it is a must to read the other reviews and alter slightly. I took the 1/2 cup of cherry juice and split it into 1/4 cup cherry juice and 1/4 cup ketchup other than that I kept it all the same. When tasting on a single piece of tempura chicken I thought that it may be slightly on the chery side but decided to leave it and see how it all blended as well as if the kids liked it. And what a wonderful result. My 4yr old has eaten enough that I don't think she will ask for any dessert LOL. And trust me that is saying something! So here's my thanks for the recipe and the suggestions as well.

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Reviewer:

Brandy68

Reviewed: Nov. 14, 2011

To keep things simple I replaced the 1/2 cup of cherry juice and 1/2 cup of pineapple juice with a 1/2 cup of fruit punch. I used a brand called Purity. It is made from pineapple, cherry, and orange juice and an apricot puree. I also added a dash of garlic, onion, and ginger powder and soy sauce. Also, I added about a 1/4 of ketchup. It worked so well I'm convinced this is what they use at Chinese buffets. 5 STARS!

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Reviewer:

mglenn100

Reviewed: Nov. 4, 2011

Loved it !!! Perfect just the way it was printed. My new favorite sweet and sour sauce. Thank you so much for sharing.

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Reviewer:

WHISPERIII

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Oct. 25, 2011

This is a great recipe. Whether you like more or less cherry juice, just adjust it. The ketchup is a good idea but a scant 1/4 cup is enough or you will lose the glassy clear look of the sauce. The sauce is definitely like a restaurant sweet and sour sauce. I did have a recipe like this one once before but I lost it; however I think this one is better.

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Reviewer:

Yolanda

Cooking Level: Expert

Home Town: Cologne, Minnesota, USA

Living In: Benton, Kentucky, USA

Reviewed: Jul. 14, 2011

I would add more sour (vinegar and pineapple juice). I also added the ketchup. I also had to substitute flour and tapioca for the cornstarch because I was out (bummer!). Very good - taste as and modify as you go!

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