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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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