Sweet and Sour Sauce “Chinese Restaurant Style”

READY IN: 15mins
YIELD: 2 cups




  • In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
  • On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
  • Cook’s Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon “Clear Jel” (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
  • For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer’s directions) and place a hot sterilized lid and rim on each jar, screw on “finger tight” and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
  • Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
  • In the morning, wash and dry jars, then label and date them.
  • Makes 2 cups, or 1 pint = 2 x 1/2 pints.