This homemade sweet and sour dipping sauce combines peach and apricot preserves with vinegar and corn syrup for an authentic 1950s flavor profile. The fruity, tangy condiment works equally well with chicken nuggets, fries, or spring rolls.
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In a jar or bowl, combine the apricot preserves and peach preserves.
Add the soy sauce, white vinegar, light corn syrup, corn starch, garlic powder, and salt to the preserves.
Using an immersion blender, blend the mixture until completely smooth.
Pour the blended sauce into a small saucepan and add the water.
Cook over medium heat, stirring occasionally, for about 5 minutes.
Once the sauce is bubbling, add the yellow mustard and stir to combine.
Continue to cook until the sauce has thickened and darkened in color.
Remove from heat and pour into a container. Let it cool to room temperature to thicken further before serving.
Store in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, stirring occasionally, or serve chilled.
Yes, prepare it up to 5 days in advance and store in an airtight container in the refrigerator. Reheat gently over low heat or serve chilled.
Use all peach, all apricot, or swap in pineapple preserves. Jam works as a substitute but will yield a slightly thicker sauce.
The sauce should coat the back of a spoon. If too thin, simmer longer; if too thick, whisk in a tablespoon of water at a time.
Check your preserves and soy sauce labels, as some brands contain gluten. Most light corn syrup and other base ingredients are naturally gluten-free.
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