Are you talking, the fruity Duck Sauce condiment for Eggrolls on the table or The Sweet and Sour on S&W Pork, Chicken or Shrimp at Chinese Restaurants? In the 70's Mom cooked Ribs with the recipe below, called it Sweet and Sour Ribs...JJ
Zesty Apricot Glaze n' Sauce
1T Veg Oil
1/4C Fine Diced Onion
1/4C Red Wine Vinegar
1T Soy Sauce
1tsp Grated Fresh Ginger
1tsp Worcestershire Sauce
1tsp Smoked Paprika or regular
1/2tsp Dry Mustard mix in 1tsp Water, set aside.
1/2tsp Celery Salt
1/2tsp Black or White Pepper
1/4tsp Cayenne or Chipotle
1ea Clove Garlic, minced
12oz Apricot or Peach Preserves*
Place a small pan over low heat and add the 1T Oil.
Add the Onions, Ginger and Garlic. Sweat just until tender and fragrant, about 2 minutes. Set aside to cool.
Combine all but the Preserves in a Food Processor.
Puree until just combined.
Add the Preserves to the Processor and Pulse to combine.
Place all back in the pan you used to sweat the veg and gently simmer to reduce to desired thickness.
Adjust Sweetness and Seasoning, adding Sugar/Vinegar, Salt and Pepper or Cayenne to your Taste.
Makes about 2 1/2 Cups. Store in Refrigerator..
Note*...Just about any Fruit Preserves would work. Pineapple, Peach/Mango, Orange Marmalade, or mix 'em up....JJ