1/3 c. frozen apple juice concentrate, defrosted
2 tbsp. cider vinegar
1 tbsp. each of honey and dijon style mustard
1 tsp. soy sauce
1/2 tsp. dried marjoram, crushed
1/4 tsp. each of paprika and ground black pepper
1 tbsp. each of cornstarch and water

Mix all ingredients except cornstarch and water and use to baste meat while cooking. Five to ten minutes before serving pour glaze mixture into saucepan, add cornstarch and water and bring to a boil; cook and stir until thick and bubbly for at least one minute. Serve with pork. Optional garnish: apple wedges.