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Basic Sweet and Sour Sauce
1/4 cup granulated sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup soy sauce
Thoroughly mix sugar, vinegar, ketchup and soy sauce.
Serve hot or at room temperature as a simple sauce or dip
to accompany vegetables or roast meats.
Makes 1 cup.
Source: Spokane, WA - Spokesman-Review, Aug 23, 1994
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Sweet Sour Sauce
2 tbsp cider vinegar
1/2 cup plus 3 tbsp water
6 tbsp granulated sugar
salt to taste
1 tbsp ketchup
1 tbsp cornstarch
Combine the vinegar, half a cup of water, sugar,
salt and ketchup in a small saucepan.
Bring to a simmer.
Blend the cornstarch with the remaining water
and stir it into the sauce. Cook until thickened.
Makes 3/4 cup.
Source: Hendersonville, NC - Times-News, May 14, 1981
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Sweet and Sour Sauce
1 cup granulated sugar
2 tbsp cornstarch
1/4 tsp salt
1 cup red wine vinegar
1/2 cup orange juice
1/2 cup pineapple juice (drained from pineapple chunks)
1 can (6 oz) tomato paste
Blend sugar, cornstarch and salt. Stir in vinegar,
fruit juices and tomato paste. Cook, stirring constantly,
until thickened and glossy.
Makes 3 cups.
Source: Modesto Bee newspaper, Jan 31, 1973
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Sweet-and-Sour Dipping Sauce
1 1/2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon quality ketchup
1 teaspoon soy sauce
1/4 cup water
1 tablespoon corn or peanut oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Preparation
1. Combine the rice vinegar, sugar, ketchup, soy sauce and water in a
small bowl, stirring to dissolve the sugar. Set aside.
2. Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom
of the pan. When the oil is hot enough to sizzle a piece of garlic, add
the garlic and ginger and stir gently until fragrant, 10 to 15 seconds,
adjusting the heat so they sizzle gently without browning. Add the sugar
mixture, stir to blend, then raise the heat to bring the mixture to a
bubbly simmer, stirring.
3. Reduce the heat to medium-low; stir the cornstarch and water to
recombine it and add it to the pan. Stir until the mixture thickens and
becomes glossy, about 20 seconds. Turn off the heat and cover the pot to
keep the sauce warm until ready to serve. The sauce can be made ahead,
stored in the refrigerator and then reheated.
Makes about 1/2 cup.
Source: New York Times, Dec 21, 1997
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Sweet-and-Sour Dipping Sauce
1 tbsp cornstarch
1/2 cup orange juice or pineapple juice
1/2 cup brown sugar
3 tbsp cider vinegar
1 tbsp ketchup
1 tbsp soy sauce
dash Tabasco sauce (optional)
Makes 2/3 cup
Place cornstarch in 2-cup glass microwave-safe measuring cup.
Add a little orange juice, stir to make a smooth paste.
Add remaining orange juice, brown sugar, vinegar, ketchup
soy sauce and Tabasco.
Cover with plastic wrap and microwave for 2 to 4 minutes,
until mixture comes to a boil and thickens.
Source: Portsmith Daily Times, Jun 17, 1989
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Sweet and Sour Sauce
3 tbsp apricot preserves
1 tbsp soy sauce
3 tbsp cider vinegar
1 tbsp granulated sugar
1/4 cup water
1 tbsp cornstarch dissolved in 1/4 cup water
In a small saucepan over medium heat, mix first 5 ingredients.
Stir simmering 2 minutes, stirring constantly; gradually
stir in cornstarch mixture until thickened, stirring
constantly.
Source: Spokane Chronicle, Jun 16, 1992
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Sweet and Sour Sauce for Lumpia
1/2 cup vinegar
1 cup water
1 cup granulated sugar
2 tbsp cornstarch
2 tbsp catsup
1/2 tsp salt
1/2 tsp crushed red chili flakes
1/2 tsp minced garlic
Combine vinegar, water, sugar, cornstarch, catsup, salt
and chili flakes and garlic in a small saucepan.
Stir until cornstarch is dissolved. Bring to a boil
over medium heat. Heat until thickened, stirring.
Source: Sarasota Herald-Tribune, Mar 25, 1982
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Sweet and Sour Dipping Sauce
2/3 cup apricot-pineapple preserves (or 1/3 cup each separate apricot and
pineapple preserves)
2 tbsp water
1 tbsp catsup
1 tbsp white vinegar
1/8 tsp liquid red pepper seasoning
1/16 tsp minced garlic
Combine all ingredients in saucepan. Heat to boiling, stirring
occasionally. Serve warm as dipping sauce for Wonton etc.
Makes 3/4 cup.
Source: Lodi News-Sentinel, Mar 11, 1981
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Sweet and Sour Sauce
1 tbsp corn starch
3 tbsp granulated sugar
1/2 cup pineapple juice (reserved from canned pineapple)
1/2 cup cider vinegar
1/4 cup ketchup
1 1/2 tsp soy sauce
1 garlic clove, finely chopped
Combine ingredients in a mixing bowl.
Whisk until well combined.
Pour into saucepan and simmer until thickened,
about 3 to 4 minutes.
Makes about 1 cup.
Source: Lawrence Journal-World, Jan 29, 1986
1/4 cup granulated sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup soy sauce
Thoroughly mix sugar, vinegar, ketchup and soy sauce.
Serve hot or at room temperature as a simple sauce or dip
to accompany vegetables or roast meats.
Makes 1 cup.
Source: Spokane, WA - Spokesman-Review, Aug 23, 1994
==================================================
Sweet Sour Sauce
2 tbsp cider vinegar
1/2 cup plus 3 tbsp water
6 tbsp granulated sugar
salt to taste
1 tbsp ketchup
1 tbsp cornstarch
Combine the vinegar, half a cup of water, sugar,
salt and ketchup in a small saucepan.
Bring to a simmer.
Blend the cornstarch with the remaining water
and stir it into the sauce. Cook until thickened.
Makes 3/4 cup.
Source: Hendersonville, NC - Times-News, May 14, 1981
==================================================
Sweet and Sour Sauce
1 cup granulated sugar
2 tbsp cornstarch
1/4 tsp salt
1 cup red wine vinegar
1/2 cup orange juice
1/2 cup pineapple juice (drained from pineapple chunks)
1 can (6 oz) tomato paste
Blend sugar, cornstarch and salt. Stir in vinegar,
fruit juices and tomato paste. Cook, stirring constantly,
until thickened and glossy.
Makes 3 cups.
Source: Modesto Bee newspaper, Jan 31, 1973
==================================================
Sweet-and-Sour Dipping Sauce
1 1/2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon quality ketchup
1 teaspoon soy sauce
1/4 cup water
1 tablespoon corn or peanut oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Preparation
1. Combine the rice vinegar, sugar, ketchup, soy sauce and water in a
small bowl, stirring to dissolve the sugar. Set aside.
2. Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom
of the pan. When the oil is hot enough to sizzle a piece of garlic, add
the garlic and ginger and stir gently until fragrant, 10 to 15 seconds,
adjusting the heat so they sizzle gently without browning. Add the sugar
mixture, stir to blend, then raise the heat to bring the mixture to a
bubbly simmer, stirring.
3. Reduce the heat to medium-low; stir the cornstarch and water to
recombine it and add it to the pan. Stir until the mixture thickens and
becomes glossy, about 20 seconds. Turn off the heat and cover the pot to
keep the sauce warm until ready to serve. The sauce can be made ahead,
stored in the refrigerator and then reheated.
Makes about 1/2 cup.
Source: New York Times, Dec 21, 1997
==================================================
Sweet-and-Sour Dipping Sauce
1 tbsp cornstarch
1/2 cup orange juice or pineapple juice
1/2 cup brown sugar
3 tbsp cider vinegar
1 tbsp ketchup
1 tbsp soy sauce
dash Tabasco sauce (optional)
Makes 2/3 cup
Place cornstarch in 2-cup glass microwave-safe measuring cup.
Add a little orange juice, stir to make a smooth paste.
Add remaining orange juice, brown sugar, vinegar, ketchup
soy sauce and Tabasco.
Cover with plastic wrap and microwave for 2 to 4 minutes,
until mixture comes to a boil and thickens.
Source: Portsmith Daily Times, Jun 17, 1989
==================================================
Sweet and Sour Sauce
3 tbsp apricot preserves
1 tbsp soy sauce
3 tbsp cider vinegar
1 tbsp granulated sugar
1/4 cup water
1 tbsp cornstarch dissolved in 1/4 cup water
In a small saucepan over medium heat, mix first 5 ingredients.
Stir simmering 2 minutes, stirring constantly; gradually
stir in cornstarch mixture until thickened, stirring
constantly.
Source: Spokane Chronicle, Jun 16, 1992
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Sweet and Sour Sauce for Lumpia
1/2 cup vinegar
1 cup water
1 cup granulated sugar
2 tbsp cornstarch
2 tbsp catsup
1/2 tsp salt
1/2 tsp crushed red chili flakes
1/2 tsp minced garlic
Combine vinegar, water, sugar, cornstarch, catsup, salt
and chili flakes and garlic in a small saucepan.
Stir until cornstarch is dissolved. Bring to a boil
over medium heat. Heat until thickened, stirring.
Source: Sarasota Herald-Tribune, Mar 25, 1982
==================================================
Sweet and Sour Dipping Sauce
2/3 cup apricot-pineapple preserves (or 1/3 cup each separate apricot and
pineapple preserves)
2 tbsp water
1 tbsp catsup
1 tbsp white vinegar
1/8 tsp liquid red pepper seasoning
1/16 tsp minced garlic
Combine all ingredients in saucepan. Heat to boiling, stirring
occasionally. Serve warm as dipping sauce for Wonton etc.
Makes 3/4 cup.
Source: Lodi News-Sentinel, Mar 11, 1981
==================================================
Sweet and Sour Sauce
1 tbsp corn starch
3 tbsp granulated sugar
1/2 cup pineapple juice (reserved from canned pineapple)
1/2 cup cider vinegar
1/4 cup ketchup
1 1/2 tsp soy sauce
1 garlic clove, finely chopped
Combine ingredients in a mixing bowl.
Whisk until well combined.
Pour into saucepan and simmer until thickened,
about 3 to 4 minutes.
Makes about 1 cup.
Source: Lawrence Journal-World, Jan 29, 1986
