homade sweet and sour sauce?

I found this, hope it helps :)

INGREDIENTS

1/2 C ketchup

1/2 C apricot jam or jelly

1 T brown sugar

2 T mustard

1/2 t Worcestershire sauce

COMBINE all ingredients in a small, microwave proof bowl. A Pyrex 2 C measuring cup works great because one can both measure ingredients and microwave it!

2.MICROWAVE 1 1/2 minute or until heated. Stir until smooth.

3.SERVE Use to make Sweet and Sour Chicken or Pork , use for a sauce for stir fry vegetables, a dip for wantons or egg rolls.

4.SUGGESTION: One can use any flavor of jam or jelly. Why not plum! Or, add some "hot stuff"!

I don't measure but will give approx measures. Equal amts, about 1/4 C. of vinegar and sugar, 1/4 tsp ground ginger, 1 tbsp soy sauce, 1 tsp cornstarch, salt and Lawry's course ground black pepper to your taste. I stir this into stir fry veggies just about one minute to serving. If its too thick add a tbsp or two of water or wine. Practice til you get it the way it suits you.

I have made it once and it turned out great. The base was pineapple juice

2 pounds pork boneless top loin

Vegetable oil

1/2 cup Gold Medal® all-purpose flour

1/4 cup cornstarch

1/2 cup cold water

1/2 teaspoon salt

1 egg

1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved

1/2 cup packed brown sugar

1/2 cup white vinegar

1/2 teaspoon salt

2 teaspoons soy sauce

2 medium carrots, cut into thin diagonal slices

1 garlic clove, finely chopped

2 tablespoons cornstarch

2 tablespoons cold water

1 medium green bell pepper, cut into 3/4-inch pieces

8 cups hot cooked rice

1. Trim excess fat from pork. Cut pork into 3/4-inch pieces.

2. Heat 1 inch oil deep fryer or Dutch oven 360ºF.

3. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.

4. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.

5. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.

6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.

7. Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.

The simplest one that I know off the top of my head is using grape jelly and mustard.

I don't know the rest of it, but look on the web. It's the next best thing to do.Go to www.ask.com. It will give you what you want. I'm sure if it.

http://www.recipezaar.com/124777

http://home.comcast.net/~blackyehlke/quick_easy_SW...