1 cup Tennessee whiskey
1 cup catsup
1 cup firmly packed brown sugar
3/4 cup cider vinegar
2 tablespoons grated orange peel
4 tablespoons (1/4 cup) freshly squeezed
orange juice, divided
1/2 cup finely chopped onion
1 tablespoon Chinese five spice
3/4 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon cornstarch Combine all ingredients
except 2 tablespoons of the orange juice and the
cornstarch. Bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, for 25 minutes;
stir occasionally.
Mix cornstarch with remaining 2 tablespoons of
the orange juice until smooth; stir into sauce.
Increase temperature to medium-high. Bring to
a boil, stirring constantly, until sauce thickens.
Brush sauce on grilled chicken, steak or fish
during last 5 minutes of grilling.
Makes about 2 1/2 cups.
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