Sweet and Sour Sauce

A great all-around sweet and sour sauce for all fish and wild game, or even just over salad or noodles. If desired, stir in diced mango, pineapple or fresh berries before serving. You want your sauce to be thick and gooey for best results.

Sweet and Sour Sauce

Servings: 1 Cup sauce


  • 2 tablespoons olive vegetable or peanut oil
  • 1/2 onion diced
  • 1 teaspoon gingerroot peeled and minced
  • 2 garlic cloves sliced
  • 1/2 cup soy sauce low-sodium preferred
  • 1/4 cup rice vinegar or cider vinegar
  • 3 tablespoons apricot preserves.
  • drop or two sesame oil
  • 1 green onion minced
  • 1 tablespoon cornstarch mixed with equal part cold water


  • Heat oil in a medium saucepan or wok over medium-high heat. Add onion, gingerroot and garlic. Cook while stirring for 2 minutes. Add soy, rice vinegar, apricot preserves, sesame oil and green onions. Heat to blend flavors. Taste it. Too sour? Add more preserves. Too sweet? More vinegar. Stir in green onion. Add cornstarch mixture while stirring, a little at a time, until sauce is thickened.

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