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Asian Ginger Dressing

1/2 c Rice vinegar or red wine vinegar
1 tb Sherry
2 tb Chopped peeled fresh gingerroot
2 Cloves garlic; chopped
2 tb Apple juice concentrate
1 tb Soy sauce
1 tb Cornstarch
1/4 c Cold water

In small saucepan, combine all ingredients except cornstarch and water. Bring to a simmer. Cover and simmer for 10 minutes. Remove from heat. Using slotted spoon, discard garlic and ginger.

Dissolve cornstarch in water and stir into sauce. Simmer, stirring constantly, until sauce thickens slightly, about 2 minutes. Transfer to small bowl, cover and refrigerate until thoroughly chilled.




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