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.

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