This homemade Low-Sodium Sweet and Sour Sauce is so quick and easy to make, it is perfect to make a batch at a time as needed. No need to store and tastes better then store bought or even takeout sauce. Both of which I find to be too sweet, almost sickly sweet. Plus it’s nearly sodium free. Making this such an easy way to shave extra sodium points off you may find other uses for it!
|Typical sodium amount per serving||120+ mg|
|Sodium per serving for this recipe||2 mg|
|Calories per serving||83|
HOW MUCH SODIUM IN SWEET AND SOUR SAUCE
With most store bought sweet and sour sauces being 120 mg of sodium or more per two tablespoons and takeout being who knows what, this is an easy no brainer to make at home. I know I used to use probably close to 3X the “serving size” on a meal. So that would be an easy savings of 350 mg sodium in just the sauce! And believe me, you won’t know it’s missing.
Homemade Low Sodium Sweet and Sour Sauce is probably best known for going over sweet and sour chicken OR sweet and sour pork. How about shrimp? (Check out my great Low Sodium Sweet and Chicken recipe by the way!) But it is also superb for doing so much more like; a dipping sauce for vegetables, spring rolls or a basting marinade for chicken, pork or ribs. You can even use it over just plain rice or even on a salad. This super easy Low Sodium Sweet and Sour sauce deserves to be at the top of your recipe list or known off the top of your head!
MAKING LOW SODIUM SWEET AND SOUR SAUCE IS SIMPLE
With just a few common pantry ingredients and 5 minutes, this tastes and is better for you than store bought! Easily shaving 100’s of mg of sodium off a meal!
It is simply a base mixture of a small can of pineapple juice, ketchup, brown sugar, rice vinegar, and a touch of liquid smoke. Mix all of these ingredients except for the cornstarch slurry, in a small saucepan and stir to a light boil till sugar dissolves.
Stir in the cornstarch slurry and lightly boil while stirring for another minute until thickened and it’s ready! If you want the red hue that you may be used to, simply add a few drops of red food coloring. But it makes no difference in the taste. Once it’s thickened up, use it right away or refrigerate it for up to two weeks.
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low-Sodium Sweet and Sour Sauce. We are in this together and I want your feedback so please leave a comment or rating and share any tips you might have.
Low-Sodium Sweet and Sour Sauce
- 1 10 oz. canned pineapple juice
- 3/4 cup packed light brown sugar
- 1/3 cup rice vinegar or apple cider vinegar
- 3 Tbsp low sodium ketchup
- 1/8 tsp liquid smoke
Cornstarch Slurry Thickener:
- 1 1/2 Tbsp cornstarch
- 2 Tbsp water
- 2-3 drops red food coloring optional Really its useless unless you like the color
- Place all of the ingredients, except cornstarch slurry, in a small saucepan and bring to a boil, stir till ketchup and sugar dissolve. In a small bowl mix cornstarch and water till smooth. Then pour cornstarch slurry into saucepan, simmer and stir constantly for another minute until thickened. Stir it in red food coloring if desired.
- Use immediately or let the sauce cool and store in an airtight container in the refrigerator for up to two weeks.
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice.