I have been dying to make the red sweet and sour sauce from your typical American Chinese restaurants (yes, the gelatinous glop that in no way resembles real sweet and sour sauce). I've looked at a lot of recipes and felt that they were too over done, inaccurate or just weren't going to do what I was looking for. However, I can tell you, definitively, that you CAN NOT make it with sugar, rice vinegar, ketchup and tropical punch Kool-Aid. You can't. Do not try.
Anyone else have a failed experiment?