Reviewed: Jul. 20, 2009

This was amazing! I will never buy sweet and sour sauce at the grocery again. I did have to alter it a bit to fit what I had in the pantry..I used 8 oz tomato sauce instead of paste,1 small can crushed pineapple (including juice), reduced the water to 1 cup with the 3 tbs cornstarch dissolved in it, added 3 tbs soy sauce...simmered it all on the stove for 20 minutes...it was perfect! Great basic recipe for sweet and sour sauce...I am definitely using this again.

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Reviewer:

Laura

Reviewed: Jul. 19, 2009

I used pineapple juice for some of the water. Ended up being 1 cup juice, 1 cup water. The end result was too sweet for our tastes, so I added some soy sauce, zesty Mrs. Dash, salt, and more vinegar. Next time, I will cut the sugar and not use quite as much juice. I am also considering using an artificial sweetner, like Splenda or whatever one is recommended for baking. Hubby really liked it. We made some chicken (browned in a frypan with a little margarine) and had it over rice.

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Reviewer:

LillyzMom

Reviewed: Jul. 13, 2009

This was awsome. I added green pepper, onion and carrots to the sauce while it was cooking, I also was going to add a can of pineapple chunks at the end so I poured the juice into the sauce at this time.then I added the cornstarch and pineapple chunks after the veggies were cooked al dente. I followed a few reviews by using 1/2 brown sugar and 1/2 white sugar. I used 1/2 cider vinegar and 1/2 white vinegar.

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Reviewer:

stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Dayton, Nevada, USA

Reviewed: Jul. 9, 2009

From now on I am throwing out the one that comes with my food...and making my own.....Thank you for the recipe...

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Reviewer:

johncassidy

Reviewed: Jul. 6, 2009

I quadrupled this recipe for my daughers wedding reception. I had pre-made frozen Italian meatballs and simmered them in this sauce. They were the hit of the night and everyone wanted the recipe. I will make this sauce again and use it on chicken. I also put in some green peppers and used more pineapple juice and cornstarch to make it thicker. Yummo!

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Reviewer:

mary sands

Reviewed: Jun. 29, 2009

Still searching for our very favorite restaurant's version of sweet and sour, but this is the best homemade one we've tried so far. I used pineapple juice for liquid, and omitted the crushed pineapple. Everyone enjoyed!

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Reviewer:

amybc2

Reviewed: Jun. 9, 2009

I made this last night for some egg rolls I had and this was great. I took some ideas from others: cut back a bit on the sugar, used 1/2 brown sugar instead of all white, used the juice from the pineapple and added a bit of soy sauce to it. It really tasted good, wasn't too sweet/sour. Thank you for the recipe!!

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Reviewer:

ahicswife

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Long Beach, California, USA

Reviewed: May 4, 2009

Awesome recipe. It was my first attempt at sweet and sour sauce and it turned out great. I didn't use the pineapple and used tomato sauce instead of paste. I also replaced the white wine vinegar with apple cider vinegar. I did face minimal clumpage with the cornstarch which I really could have avoided by mixing it with water first, my mistake. But it still looked and tasted amazing. This will definately be a recipe i use again.

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Reviewer:

autumn

Reviewed: Apr. 23, 2009

Great taste! Would not change a thing.

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Reviewer:

Cathleen

Reviewed: Apr. 23, 2009

This recipe is awesome! I used pickle juice because I didnt have any vinegar on hand and used 4 tablespoons of flour (wisked in 1/2 the warm water) because I didnt have corn starch. Also pureed regular pineapples (not from a can). Fantastic!

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