Creating your own Sweet and Tangy Sauce at home is a game-changer with its perfect balance of sweet and tangy flavors. It’s an ideal dipping sauce for your homemade wontons or a delicious marinade for chicken. The possibilities are endless with the flavor boost this sauce provides. If you enjoy experimenting with sauces, make sure to try my homemade Sweet Chili Sauce as well!
This Sweet and Tangy Sauce is a thick and flavorful addition that you won’t find in grocery stores. It’s simple to make whenever you need an extra zing for your favorite dishes. With this homemade version, you can ensure the right balance of flavors, which is often missing in store-bought varieties.
Ingredients & Alternatives
- Granulated Sugar: Adds sweetness to the sauce.
- White Vinegar: Provides a tangy taste and balances the sweetness.
- Brown Sugar: Brings a molasses-like flavor and a slightly darker color.
- Ketchup: Adds a tomato-based flavor and thickness.
- Slurry: Thickens the sauce using a cornstarch mixture. If you don’t have cornstarch, you can substitute it with potato starch, tapioca, or arrowroot. Generally, you would use double the amount of flour as cornstarch to achieve the same thickness, though I haven’t tested flour in this recipe.
Storing Homemade Sweet and Tangy Sauce
Store this homemade sauce in an airtight container in the refrigerator, where it will last up to two weeks. If you prefer to keep it at room temperature, it will last about a week. To freeze the sauce, let it cool completely before placing it in freezer-safe containers or zipped plastic bags. Don’t forget to label and date them.
Ingredients
VINEGAR MIXTURE:
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 g) white vinegar
- ⅔ cup water
- ⅓ cup (70 g) brown sugar
- 2 ½ tablespoons ketchup
CORNSTARCH SLURRY:
- 3 tablespoons cornstarch (or potato starch)
- 3 tablespoons water
Instructions
- In a small saucepan over medium heat, whisk together the sugar, vinegar, and water. Continue whisking until the sugar has dissolved.
- Add the brown sugar and ketchup, whisking to combine, and bring to a slow boil.
- In a small bowl, make a slurry by mixing together the cornstarch and water. Slowly pour the slurry into the vinegar mixture, whisking constantly, until it thickens. Serve immediately.
