1 tbsp. cornstarch
2 tbsp. water
2 tbsp. low sodium soy sauce
2 tbsp. ketchup
1/4 c. cider vinegar
1/4 c. sugar-free orange marmalade or currant jelly
1/4 tsp. ground ginger
1/2 tsp. minced garlic
Pinch of ground cloves

In small saucepan, stir together the cornstarch and water until dissolved. Stir in soy sauce, ketchup, vinegar, marmalade, ginger, garlic, and cloves. Bring to a boil over moderate heat, stirring constantly. Simmer 1 minute or until thickened. Will keep covered and refrigerated for up to 1 week. Makes 3/4 cup.