Sweet & Sour Quandong Sauce
A savoury Australian native twist on classic sweet and sour sauce
Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~ 45 minutes
Serves: 4-6 (as a sauce)
A thicker, earthier take on an old classic.
This sweet and sour quandong sauce is rich, tangy, and deeply savoury, with far more depth than the takeaway version. It works beautifully whether you’re cooking plant-based or meat-based meals – pairing especially well with firm tofu or moist chicken.
This is a sauce that’s about flavour first. Bold, balanced, and incredibly satisfying.
Ingredients
1 cup dried quandong halves
1 cup water
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated or minced
2 tbsp soy sauce or tamari
2 tbsp apple cider vinegar
1 tbsp brown sugar
½ cup chicken or vegetable stock
Olive oil
Method
1. Soften the quandong
- Place the dried quandong halves and water in a saucepan.
- Bring to the boil, then reduce to a brisk simmer and cook for about 15 minutes, until the quandongs are soft and most of the liquid has been absorbed.
2. Build the base
- While the quandong is cooking, heat a splash of olive oil in a frying pan or saucepan over low–medium heat.
- Add the onion and cook gently until soft and translucent – do not caramelise.
- Add the garlic and ginger and cook for 30–60 seconds, just until fragrant.
3. Add the sauce ingredients
- Add the softened quandong, soy sauce (or tamari), apple cider vinegar, brown sugar, and stock.
- Simmer gently for 10–15 minutes, stirring occasionally, until thick and well combined.
4. Balance the flavour
Taste and adjust seasoning.
Aim for:
Tangy first
Savoury second
Sweet last
Always adjust salt and acidity before adding more sugar.
5. Finish and adjust texture
- This is a thick, earthy sauce rather than a glossy, watery one.
If you prefer a looser consistency:
Add a splash of water
Optionally thicken with a small pinch of cornflour, mixed first with cold water, for a little gloss
To use
Add the sauce at the last minute, tossing through:
browned firm tofu, or
moist, cooked chicken
Serve over rice with raw capsicum and crisp broccolini for contrast.
Loves to be served with
Chicken or tofu (avoid over-drying – this sauce is flavour-rich, not overly wet)
Crunchy, fresh vegetables (like snow peas, capsicum and/or broccolini)
Steamed rice or noodles
Sesame seeds, spring onion, or fresh coriander (optional garnishes)
Quandong Note
Our dried quandong halves won’t be available until late 2026.
In the meantime, dried quandong can sometimes be sourced through specialty suppliers. As with all native ingredients, tartness varies – always taste and adjust seasoning as you go.
