Ambrosia Sauce

Name: Ambrosia Sauce
Yield: 4 servings
Ingredients: 1 2 cups (packed) light brown sugar; 1 2 cups mirin (sweet Japanese rice wine); 1 2 cups reduced-sodium soy sauce; 1 1 cup chopped peeled fresh ginger (about one 4x1" piece); 1 2 tablespoons ground coriander; 1 1/4 teaspoon whole black peppercorns; 1 Ingredient info: Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.; 1 Four clean 8-ounce jars

From the kitchen of Carly

A glossy, ginger-forward glaze that balances sweet mirin and umami-rich soy sauce with warm coriander and black pepper. Simmer it low and slow until it coats a spoon. Use it on roasted vegetables, glazed chicken, or rice bowls.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups (packed) light brown sugar
12 cups mirin (sweet Japanese rice wine)
12 cups reduced-sodium soy sauce
11 cup chopped peeled fresh ginger (about one 4x1" piece)
12 tablespoons ground coriander
11/4 teaspoon whole black peppercorns
1Ingredient info: Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
1Four clean 8-ounce jars

Instructions

Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD: Ambrosia sauce can be made 2 months ahead. Keep refrigerated.