Nana used to store this sauce in jars so she would always have it on hand!

When the summer air turns warm and the garden is bursting with life in my little corner of the Midwest, I can’t help but think of the days when my old-fashioned kitchen would transform into a culinary trip around the world. One such trip takes me back to the flavors of China, with the famous Sweet & Sour Sauce. This sauce could very well be like the one found in small corner takeouts, but oh honey, when you make it from scratch, those flavors intensify, making you appreciate each ingredient like a story from the past. Sweet and sour sauce is a staple in Chinese cuisine, a balance of contrary flavors that dance on the palate, and let me tell you, it’s a harmony that might have serenaded Marco Polo himself. Making your own means you can avoid those additives and preservatives and you’ll have a jar of goodness that’s as honest as a handshake from your neighbor.

Pour this sauce over some tender, pan-fried chicken pieces, cuddle it up next to a mound of fluffy white rice, or drizzle it on crispy egg rolls fresh from the fryer. For a more bountiful table, a simple stir-fry of garden vegetables or a coleslaw speckled with green onions creates a marriage of tastes that’ll have your folks ’round the table faster than the holler of a dinner bell.

Sweet & Sour Sauce

Servings: Makes about 2 cups

Ingredients

– 3/4 cup of white sugar
– 1/3 cup of apple cider vinegar (white vinegar works too, sugar)
– 2/3 cup of water
– A pinch of salt
– 1/4 cup of ketchup (for that tangy sweetness)
– 1 tablespoon of soy sauce (it’s the river that runs through the valley of flavors)
– 1 tablespoon of cornstarch (to thicken it up like a good plot)
– 2 tablespoons of water (to mix with the cornstarch)

Directions

1. To start off, you’ll whisk together the sugar, vinegar, water, salt, ketchup, and soy sauce in a saucepan. Set this over medium heat and bring her to a gentle boil, stirring to make sure everything harmonizes nicely.

2. Now, take a little moment to mix that cornstarch with the 2 tablespoons of water until smooth as Sunday church hymns. Slowly pour this into your saucepan, stirring it in to avoid lumps.

3. Keep the mixture on the heat, stirring continuously like you’re spreading the latest gossip, until the sauce thickens – this’ll be around 2 to 3 minutes. The consistency should coat the back of a spoon like a quilt on a bed.

4. Once thickened, remove from the heat and let the sauce cool down some before you use it. Like a good friendship, it’ll thicken a bit more as it cools, so don’t worry none if it seems too thin at first.

Variations & Tips

– For a touch of heat, which I know some of y’all appreciate, add a smidge of red pepper flakes or a bit of finely chopped fresh ginger.
– Try swapping out the apple cider vinegar with pineapple juice for a tropical twist that’ll make you dream of breezier days.
– Leftover sauce can be stored in the fridge, in a jar – just give it a good shake before you use it next.
– Always taste as you go, your palate, your rules. Adjust the sweetness or sourness according to how your family likes it, because that’s the heart and soul of cooking, darling.