This was the only sweet and sour sauce I knew about until my early adult years so no surprise that it is the one that I always make with Chinese dinners. I have tried a few variations through the years but always come back to the original recipe. This recipe also freezes exceptionally well and you can scrape off just the amount you need and leave the balance in the freezer. It also pairs extremely well as a dipping sauce for with Tempura Vegetables.
Sweet & Sour Sauce
1 big pineapple
½ cup white spirit vinegar
½ cup sugar
½ cup water
Corn flour for thickening
- Peel and cut the pineapple in small pieces.
- Place the pineapple, vinegar, sugar and water into a pot and simmer for 10 to 15 minutes.
- Thicken with corn flour if required.
- Once cooled, blend for a smoother sauce.
Submitted by: Mandy Frielinghaus, Mauritius