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Sweet and Sour Sauce Recipe

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This recipe for Sweet and Sour Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Water
1 cup Sugar
1/4 tsp Salt
1 tbsp Vegetable Oil
1/8 to 1/4 cup White Vinegar
1/4 cup Cornstarch
1/4 cup Ketchup
Directions:
Directions:
Put all ingredients except ketchup into a heavy saucepan and heat on high, stirring occasionally at first (I use a small wire whisk) and continuously once it gets pretty hot - it will SUDDENLY thicken and when it does, take it off the heat and stir in the ketchup.

Use for egg rolls, crab rangoon, sweet and sour chicken or pork, or over rice.
Personal Notes:
Personal Notes:
This sweet and sour sauce recipe is from the FBIS Officer's Club in Okinawa from circa 1966. We used to eat sweet and sour pork and egg rolls there on rare dinner-out treats and it was just the best sauce ever! When we were shipping out back to San Antonio, my mother Annette Obets Carlton (aka Sister or Ciddy), Jack's sister, talked the chef out of the recipe, telling him it would not compete with him as we would be in Texas! The big surprise was the ketchup in it! We have made it for virtually every Chinese meal we have eaten since and it is requested for bring a dish dinners. Leftovers will keep in the frig for over a week but the vinegar separates out, so mix back together with a wire whisk before reheating.

 

 

 

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