Makes 3/4 cup. Cook the meat in the broth, then reduce the sauce to a glaze.

1 med. carrot, finely minced, about 1/2 c.
1 celery stalk, finely sliced, about 1/2 c.
1 tbsp. minced garlic
1 tbsp. tomato paste
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
3 c. low sodium chicken broth
3 bay leaves
1 sprig fresh thyme or 1/2 tsp. dried
1 tbsp. brown sugar
1/2 c. cider vinegar
2 tbsp. ketchup
1 tbsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. ground cloves
1 tsp. chili powder
1/4 tsp. cayenne pepper

Combine all ingredients in a pot, place over medium heat on the stove and cook until reduced to 3/4 cup. Strain, and use to glaze chicken, meat or fish while grilling.