2 1/2 c. chicken broth
1/2 c. cornstarch
1/2 c. soy sauce
1/2 c. light corn syrup
1/2 c. dry sherry (or additional chicken broth)
1/4 c. cider vinegar
2 cloves garlic, minced
2 tsp. grated fresh ginger or 3/4 tsp. powdered ginger
1/4 tsp. ground red pepper

Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry or broth, vinegar, garlic, ginger and red pepper in a 1 1/2-quart jar with tight-fitting lid. Shake well. May be stored up to 3 weeks in refrigerator. Shake well before using. Makes about 4 cups.