Homemade Sweet and Sour Sauce – No Cornstarch! (VIDEO)

My #1 Tip for Homemade Sweet and Sour Sauce

This sauce should be adjusted to YOUR preference of sweetness level – depending on whether you prefer a more or less sweet version, keep that in mind when making this. There are only 6 ingredients, so my #1 tip is to use LESS sweet versions and add more sugar, if needed. It’s easier to add more sweetness than to take it away. As you’ll see in the ingredient notes below, different brands have more or less sugar in them. Keep an eye on this when making this recipe!

Ingredient Tips for Sweet and Sour Sauce

Refer to the recipe card for the full list of ingredients and measurements!

• white sugar – if you prefer a less sweet version, feel free to adjust this amount! The dried apricots and pineapple juice already have sugar in them, so you may find that you don’t need as much sugar.
• dried apricots – other recipes call for using apricot preserves or fresh apricots – I prefer using dried apricots for their sweet flavor (McDonald’s uses apricot puree in their Sweet and Sour sauce). Furthermore, they will soften as the sauce reduces and I will crush them in the sauce so that their flavor infuses even more!
• pineapple juice – I recommend using “no sugar added” pineapple juice to control the level of sweetness. Go for “pure pineapple” juice not from concentrate.
• ketchup – Some brands of ketchup may be sweeter than others; therefore, I would adjust the amount of sugar accordingly.

1. Cook the Vinegar, Sugar, and Apricots

Slice open the dried apricots lengthwise to expose the inside. You want to do this to increase surface area so you get the maximum flavor and sweetness when cooking it.

In a medium pot, add the vinegar, sugar, and apricots. Turn the heat to high and stir occasionally until the vinegar boils and the sugar is dissolved.

Continue to boil for 3-4 minutes until the vinegar has reduced by half. Reducing the vinegar before adding pineapple juice, soy sauce and ketchup is key. We want to reduce the natural water that is in the vinegar before adding the other ingredients to preserve the pungency and really make this Sweet and Sour Sauce shine.

2. Add Juice, Soy Sauce, and Ketchup

Add the pineapple juice, soy sauce, and ketchup. Mix to combine well and bring to a simmer.

Once simmering, reduce the heat and cook for 2-3 minutes until the sauce resembles a consistency slightly looser than pancake batter. At this point, the dried apricots will be softened, so lightly crush them in the sauce so that more of their flavor is extracted – I personally love the little apricot bits that release into the sauce which give it extra flavor!

The sauce will thicken as it cools, so you don’t want to reduce it down too much.

3. Remove Apricots and Enjoy!

Remove the apricots and place the Sweet and Sour Sauce in a heatproof container or bowl to cool. Once cooled, store in an airtight container in the refrigerator.

What Should I Eat with Homemade Sweet and Sour Sauce?

• Use it as a dipping sauce for Egg Rolls, homemade Dumplings, Chicken Tenders (or Air Fryer Chicken Tenders), Crispy Panko Shrimp or Coconut Shrimp, or Crispy Air Fryer Tofu!
• Glaze your Grilled Chicken Wings or Grilled Chicken Thighs with it!
• Sauce your Baked Chicken Wings or Air Fryer Chicken Wings with it!

Storage Tips

When I make my homemade Sweet and Sour Sauce, I like to double or triple the portion so I can keep it in the refrigerator and eat it with multiple meals.

Store homemade Sweet and Sour Sauce in an airtight container in the refrigerator for up to 4 weeks. (I like to use a mason jar.) I usually will toss any leftover sauce after 3-4 weeks but it rarely lasts that long in my household. Do not store this on your countertop – it will go bad!

Make sure to avoid dipping directly into the container or using a used utensil – you want to avoid any cross contamination or crumbs.