This vibrant sweet and sour sauce captures the essence of Louisiana home cooking with a balance of tart red wine vinegar, salty soy, and fruity plum jelly. The result is a glossy, smooth glaze that adds a complex depth of flavor to any dish. It’s incredibly versatile, working beautifully as a marinade for chicken or pork, a dipping sauce for fried appetizers, or a finishing sauce for stir-fried vegetables. The natural sweetness of the jelly rounds out the sharp acidity, creating a harmonious taste profile that is both comforting and exciting. Simple to whip up with pantry staples, this sauce elevates everyday meals with a touch of Southern charm and culinary sophistication.
Sweet And Sour Sauce, Fank’S
Description
This vibrant sweet and sour sauce captures the essence of Louisiana home cooking with a balance of tart red wine vinegar, salty soy, and fruity plum jelly. The result is a glossy, smooth glaze that adds a complex depth of flavor to any dish. It&# 226;ÂÂs incredibly versatile, working beautifully as a marinade for chicken or pork, a dipping sauce for fried appetizers, or a finishing sauce for stir-fried vegetables. The natural sweetness of the jelly rounds out the sharp acidity, creating a harmonious taste profile that is both comforting and exciting. Simple to whip up with pantry staples, this sauce elevates everyday meals with a touch of Southern charm and culinary sophistication.Ingredients
Directions
-
In a heavy saucepan, combine the water, red wine vinegar, and sugar over medium heat.
-
Stir occasionally until the sugar has completely dissolved and the mixture comes to a slow boil.
-
Add the plum jelly and soy sauce to the pan.
-
Continue to cook and stir constantly over medium heat until the jelly is fully dissolved, the sauce is smooth, and the strong vinegar aroma has mellowed.
-
In a small bowl, mix the cornstarch and cold water until smooth to create a slurry.
-
Gradually pour the cornstarch mixture into the saucepan while stirring continuously.
-
Cook for 1 minute, or until the sauce reaches your desired consistency, stirring constantly to prevent lumps.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 330.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.6mg1%
- Total Carbohydrate 85.1g29%
- Dietary Fiber 0.0g0%
- Sugars 85.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Variations: For a peppery kick, add 2 tablespoons of crushed red pepper flakes when stirring in the plum jelly. For a minty twist, substitute 4 ounces of mint jelly for the plum jelly. To make a yellow Chinese-style hot sauce, substitute undiluted frozen pineapple juice for the jelly, eliminate the granulated sugar, and use white pepper instead of red pepper flakes.
Storage: Allow the sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 weeks. Reheat gently on the stove, adding a splash of water if it thickens too much.
Tip: Watch the sauce closely when thickening, as it can reduce quickly. Remove from heat immediately once the desired consistency is reached to prevent burning.
