2 c. honey
2 c. catsup
2 c. soy sauce
2 c. white vinegar
2 c. brown sugar
2/3 tsp. dry mustard
1 sm. piece fresh ginger, peeled, grated
1 tbsp. paprika
1/2 clove garlic, pressed
1/2 tsp. salt
3 tbsp. cornstarch
1/2 c. boiling water

Combine all ingredients and stir until well blended. If used hot, sauce may be thickened by adding 3 tablespoons cornstarch dissolved in 1/2 cup boiling water and cooking until thickened and clear. Pago Sauce is used as a beef marinade or sauce. Keep unused portion refrigerated.