|2½ cups||Teriyaki Sauce|
|1½ cups||Chicken Broth|
|¾ cup||Rice Wine Vinegar|
|¾ cup||Packed Brown Sugar|
|¼ cup||Hoisin Sauce|
|¼ cup||Tomato Paste|
|2 Tbsp||Onion Powder, or to taste|
|1½ Tbsp||Prepared Mustard|
|1½ Tbsp||Mesquite Smoke, or to taste|
|1 Tbsp||Garlic Powder, or to taste|
|1 Tbsp||Chili Sauce|
|2 tsp||Ground Ginger|
|½ cup||Brewed Orange-spice Tea, cold|
Place all ingredients, except cornstarch and tea, in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes. Mix cornstarch and tea together and add to sauce. Return to heat and simmer for 10 minutes, until thickened and bubbly, stirring occasionally.
Use this as a brush-on for grilled or baked meats, especially chicken or pork. Spoon the sauce over meat during the last 10-20 minutes of cooking; it could burn if left on longer.
Brew tea according to manufacturerÂ’s specifications, adding no sugar. The tea must be cold when the cornstarch is added at the end of cooking time. The cornstarch could lump if the tea is hot.