Sweet & Sour Dip
Submitted by GSU_19
Homemade sweet and sour dip with crushed pineapple, brown sugar, and vinegar. Thick, glossy, and freezer-friendly. Skip the bottled stuff and make your own in minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever flipped over a bottle of store-bought sweet and sour sauce and squinted at the ingredient list, this is your exit ramp.
Six pantry staples. One saucepan. A few minutes of stirring. That’s it.
Brown sugar and vinegar build the sweet-tart backbone, while crushed pineapple and pineapple juice give it real fruit flavor you’ll never find in a plastic packet. A touch of ketchup rounds it out with color and body, and cornstarch pulls it all together into a thick, glossy dip that clings to egg rolls, wontons, or crispy chicken bites.
Best part? It freezes like a champ. Make a double batch, jar it up, and you’ve got homemade sweet and sour sauce on standby for weeks.
Chef Tips
- Stir constantly once it starts to thicken. Cornstarch can clump fast if you walk away.
- Adjust the sweet-sour balance to your taste. More vinegar for pucker, more juice if you like it mellow.
- Skip the food coloring if you prefer a natural look. The sauce will be a warm amber instead of bright red.
Ingredients
Directions
COOKING:
Mix cornstarch and pineapple juice in a sauce pan.
Add remaining ingredients.
Stir over medium-high heat until sauce thickens.
Add more liquid if sauce needs thinning or more cornstarch if you want it thicker.
You can use additional juice or vinegar depending on how sour you want the sauce.
DO-AHEAD NOTES:
Make sauce, cool, place in glass jar, freeze.
To reheat, thaw and reheat in small sauce pan.
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