Sweet and Sour Sauce


A tangy sauce in the Chinese oriental fashion.

Quantities are for a meal for four.

This recipe contains the following types of ingredient: plants and fungi.


100 g
FAIRTRADE raw cane sugar
80 ml
cider vinegar
60 ml
dark soy sauce
60 ml
tomato puree
300 g
FAIRTRADE pineapple
40 ml
green capsicum
small chili pepper
50 ml
FAIRTRADE tropical juice



De-seed the capsicum and chop small.

De-seed the chilli pepper and chop very fine.

Cut the skin and core from the pineapple, and cut into bite sized pieces. Retain any juices.


Put the sugar, vinegar, soy sauce, and tomato puree into a saucepan with the pineapple juice and tropical juice.

Make the total volume of liquid up to about 500ml with hot water.

Blend the cornflour with a little water until runny, add some hot juices from the pan to the cornflour, and then add the cornflour juices to the pan.

Bring to the boil, turn down and simmer for 5 minutes.

Add the pineapple, capsicum and chili peppers

Simmer for a further 10 minutes, or until the capsicum is cooked to your liking.

To serve

Serve as a sauce with:

Chicken Nuggets to make Sweet and Sour Chicken


1) Use a tin of chopped pineapples (not Fairtrade).

2) Omit the chili pepper if people are not used to hot spice.