To make sweet and sour sauce, you typically combine a balance of sweet, sour, and savory ingredients, then thicken the mixture with cornstarch. Here's a straightforward recipe based on common methods from multiple sources:

Ingredients

• Pineapple juice (canned or bottled) – about 3/4 to 1 cup
• Brown sugar – around 1/2 cup (light or dark)
• Rice vinegar or white vinegar – about 1/3 cup
• Ketchup – 2 to 4 tablespoons
• Soy sauce – 1 to 3 tablespoons
• Cornstarch – 1 to 3 tablespoons
• Water – 2 to 4 tablespoons (for cornstarch slurry)

Optional

• Garlic and ginger (minced) for added flavor
• Red food coloring (optional, for color)
• Pineapple chunks, bell peppers, or onions if desired for texture

Instructions

1. In a small saucepan, combine pineapple juice, brown sugar, vinegar, ketchup, and soy sauce. Add minced garlic and ginger if using.
2. Heat the mixture over medium heat, stirring until the sugar dissolves and the sauce comes to a boil.
3. Mix cornstarch with water to make a slurry.
4. Slowly whisk the cornstarch slurry into the boiling sauce.
5. Continue to simmer, stirring constantly, until the sauce thickens to your desired consistency (usually about 1-2 minutes).
6. If desired, add a few drops of natural red food coloring for traditional color.
7. Remove from heat and let cool slightly before serving. The sauce can be stored in the refrigerator for up to 2-3 weeks.

This sauce works great as a dip or glaze for dishes like sweet and sour chicken, pork, or vegetables

Summary

• Sweetness comes from brown sugar and pineapple juice.
• Sourness from vinegar.
• Umami from soy sauce.
• Thickened with cornstarch slurry.
• Ketchup adds flavor and color.

This homemade sweet and sour sauce is quick to prepare (about 5-10 minutes) and tastes better than store-bought versions