Sweet-and-Sour Orange Sauce


I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.

Prep Time:
5 mins
Cook Time:
11 mins
Additional Time:
3 mins
Total Time:
19 mins
3 cups


  • 2 cups water

  • 1 cup brown sugar

  • 3 tablespoons red wine vinegar

  • 2 tablespoons orange zest, or to taste

  • 1 tablespoon soy sauce

  • ¼ teaspoon ground ginger

  • teaspoon sriracha hot sauce

  • teaspoon white pepper

  • 1 pinch cayenne pepper

  • 3 tablespoons cornstarch


  1. Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.

  2. Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.

  3. Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

Nutrition Facts (per serving)

80 Calories
21g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 80
% Daily Value *
Sodium 84mg 4%
Total Carbohydrate 21g 7%
Dietary Fiber 0g 1%
Total Sugars 18g
Protein 0g
Vitamin C 1mg 7%
Calcium 18mg 1%
Iron 0mg 1%
Potassium 35mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love