• 3/4 c soy sauce
• 3/4 c apple juice
• 3/4 c brown sugar
• 1 t garlic powder
• 1/2 t black pepper
• 1 t crushed ginger or ginger paste
• 2 t cornstarch

Combine all ingredients except cornstarch in a medium bowl. Stir well and transfer to a saucepan, leaving about 1/4 cup behind in the bowl. Add the cornstarch to the bowl, using the remaining liquid to mix until the cornstarch is dissolved, forming a slurry. Add the cornstarch slurry to the saucepan. Bring the sauce to a boil, stirring often. Reduce the heat to medium and continue to cook and stir for another 5 minutes. Remove from the heat and allow to cool. Sauce will thicken as it cools. Store in the refrigerator when not in use.