Chinese Barbecue Sauce

Source: Oak-Ridger newspaper, Oak Ridge, Tennessee - 01/17/01

1 cup Tennessee whiskey
1 cup catsup
1 cup firmly packed brown sugar
3/4 cup cider vinegar
2 tablespoons grated orange peel
4 tablespoons (1/4 cup) freshly squeezed
    orange juice, divided
1/2 cup finely chopped onion
1 tablespoon Chinese five spice
3/4 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon cornstarch

Combine all ingredients except 2 tablespoons of the orange juice and the cornstarch. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 25 minutes; stir occasionally.

Mix cornstarch with remaining 2 tablespoons of the orange juice until smooth; stir into sauce. Increase temperature to medium-high. Bring to a boil, stirring constantly, until sauce thickens. Brush sauce on grilled chicken, steak or fish during last 5 minutes of grilling.

Makes about 2 1/2 cups.