Q&A for How to Make Sweet and Sour Sauce

Yes, but you may need more flour than what the recipe calls for in cornstarch. The cornstarch is just used to thicken the sauce; flour will also thicken the sauce, just not as well.

Yes. Apple juice is less acidic than pineapple juice, so adjust the sweet element to taste. You also may use tomato juice in equal parts with the apple or pineapple juices to provide a nice reddish hue to the sauce.

Technically, yes; however, sweet and sour sauce is a specific type of sauce, just like soy sauce or BBQ sauce. It is named so because it tastes both sweet and sour, but the name doesn't quite apply to everything with the two flavors. You could try, but the result may not taste right.

Yes, as can cider vinegar. You may have to adjust the sweetness because of the different tanginess of vinegars.

You could use a sugar substitute. You should taste the recipe as you go.

You could try, but it would not be a very traditional-tasting sweet and sour sauce.

You can use Bragg's liquid aminos. It tastes very similar and is much healthier for you.

Yes, it can be frozen, but use flour instead of cornstarch because it will separate when thawed if cornstarch is used.

Yes, you can.