Easy Sweet & Sour Sauce

This microwave sweet and sour sauce uses a brilliant shortcut: apricot preserves as the base. The jam brings concentrated fruit sweetness and natural pectin that gives the sauce body without any cornstarch. A splash of apple cider vinegar and ketchup handle the sour and savory sides, while dry mustard adds a subtle heat in the background.

Four ingredients, a glass measuring pitcher, and three minutes in the microwave. That’s the whole operation. Stir once halfway through so the preserves melt evenly and you don’t end up with hot spots.

Peach preserves work just as well as apricot here. Use whichever you have in the pantry. The flavor difference is subtle once the vinegar and mustard are in the mix.

Chef Tips

• Use a 1-quart glass pitcher or larger; the sauce bubbles up and will overflow a small bowl
• Stir well after cooking to break down any large fruit chunks from the preserves
• Let it cool for a minute before serving; it thickens slightly as it sits

Variations

• Add a teaspoon of soy sauce and a pinch of ginger for an Asian-inspired version
• Stir in crushed red pepper flakes for a spicy sweet and sour kick
• Use pineapple preserves for a more tropical, classic Chinese-takeout flavor