7 recipes for sweet and sour sauce for real gourmets

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Classic Chinese, pomegranate, cranberry or pineapple sauce will perfectly complement meat and many other dishes.

1. Chinese sweet and sour sauce

Ingredients

• 150 g sugar;
• 80 ml white or rice vinegar;
• 160 ml of water;
• 60 ml soy sauce;
• 1 tablespoon ketchup
• 2 tablespoons of cornstarch.

Preparation

Combine all ingredients in a saucepan and place over medium heat. Bring to a boil, stirring constantly. Cook the sauce, stirring, until thickened.

2. Sweet and sour sauce with pineapple juice

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon water
• 160 ml freshly squeezed pineapple juice;
• 80 ml rice vinegar;
• 75 g sugar;
• 3 tablespoons of ketchup;
• 1 tablespoon of soy sauce

Preparation

Dilute the starch with water. Combine the rest of the ingredients in a saucepan and place over medium heat. Bring the mixture to a boil. Add the starch and cook, stirring occasionally, until thickened.

3. Sweet and sour sauce with cranberries, orange and honey

Ingredients

• 1 small onion;
• 1 orange;
• 50 g butter;
• 250 g cranberries;
• 2 tablespoons of honey;
• a pinch of salt;
• a pinch of red ground pepper.

Preparation

Chop the onion finely. Grate some orange peel with a fine grater. Fry the onion in oil heated in a saucepan until golden brown. Add orange zest and juice, cranberries and honey. Stir and cook covered over medium heat for 15 minutes.

Remove the lid and cook, stirring occasionally, for another 5-7 minutes. To make the consistency homogeneous, you can rub the mass through a sieve. Season the sauce with salt and pepper.

4. Sweet and sour sauce with hot pepper, garlic and ginger

Ingredients

• 3 red hot peppers;
• 3 cloves of garlic;
• 1 piece of fresh ginger (2-3 cm);
• 250 ml + 1 tablespoon of water;
• 100 g sugar;
• 2 teaspoons of salt
• 80 ml rice vinegar;
• 1 tablespoon tomato paste
• 1 tablespoon cornstarch

Preparation

Grind the pepper, garlic and ginger with a blender. Pour 250 ml of water into a saucepan, add sugar and salt and bring to a boil over medium heat.

Add vegetable mixture, vinegar and tomato paste and cook for a few more minutes. Dissolve the starch with the remaining water, pour into the sauce and cook, stirring occasionally, until thickened.

5. Sweet and sour sauce with pomegranate

Ingredients

• 100 ml freshly squeezed pomegranate juice;
• 100 ml of red semi-sweet wine;
• ½ teaspoon dried basil
• a pinch of ground black pepper;
• ½ teaspoon salt;
• 1 teaspoon sugar
• 1-2 cloves of garlic;
• ¾ teaspoon potato starch.

Preparation

Pour the juice into a saucepan, add half the wine, basil, pepper, salt, sugar and minced garlic. Allow to simmer over medium heat, then reduce to low.

Dissolve the starch in the remaining wine, add to the saucepan and cook the sauce for about a minute, stirring constantly.

6. Sweet and sour sauce with pineapple, onion and bell pepper

Ingredients

• 1 small onion;
• 1 small red bell pepper;
• 1 small green bell pepper;
• 1½ tablespoons cornstarch
• 720 ml + 2 tablespoons of water;
• 100 g brown sugar;
• 115 g ketchup;
• 60 ml white or rice vinegar;
• 280 g finely chopped fresh pineapple.

Preparation

Chop the onion and pepper into small pieces. Dissolve the starch in two tablespoons of water. Pour the rest of the water into a saucepan and bring to a boil. Add sugar, ketchup, and vinegar.

Place vegetables and pineapple in a saucepan, cover and cook over low heat for 12-15 minutes. Add the starch and, while stirring, thicken the sauce.

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7. Sweet and sour sauce with orange juice and wine

Ingredients

• 1 small onion;
• 2 cloves of garlic;
• 3 tablespoons olive oil + a little for frying;
• 170 ml freshly squeezed orange juice;
• 3 tablespoons of soy sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoons of dry white wine;
• 3 tablespoons tomato paste;
• 2 tablespoons brown sugar
• 1 teaspoon dried ginger
• ½ tablespoon of cornstarch;
• 1 tablespoon of water.

Preparation

Finely chop the onion and garlic and lightly fry in hot oil. Pour orange juice, soy sauce, oil, vinegar and wine into a saucepan, add tomato paste and sugar and stir.

Put the roast and ginger in the same place and bring the mixture to a boil, stirring occasionally, over medium heat. Combine the starch with water, add to the rest of the ingredients and cook until thickened. To make the sauce homogeneous, you can rub it through a sieve.

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