YIELD: 8 servings

2 Tbsps. ginger root
1/2 cup light soy sauce
2 Tbsps. garlic cloves
1/4 cup cider vinegar
1 cup ketchup
1/4 cup brown sugar, packed
3 Tbsps. maple syrup
2 Tbsps. white onions, chopped

1. Combine all ingredients in blender and puree until smooth.
2. Place in a saucepan and simmer for 5 minutes. Keep refrigerated.

Recipe from Richard Jarmusz, executive chef, Fletcher Allen Health Care, Burlington, VT.