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Ingredients
3 Tablespoons dark brown sugar
2 Teaspoons ground ginger
4 Garlic cloves, crushed
1/2 Cup Dry Sherry
3 Tablespoons red wine
1/3 Cup cornstarch
1/2 Cup soy sauce
1/4 Teaspoon red pepper sauce
2 1/2 Cups chicken broth
Instructions
Combine all ingredients, except for broth, in blender or food processor. Cover and process until smooth. Pour into jar, add broth and shake. Store in fridge for 10 days to two weeks, or freeze in one cup portions up to three months. Thaw at room temperature for 2 hours. Shake before use.