Directions
In medium saucepan, heat oil over mediumhigh heat until hot. Add onion, ginger and garlic cook and stir 57 minutes or until onion is golden brown. Add prune juice, marmalade, vinegar, crushed red pepper and pepper bring to a boil, stirring occasionally. Boil 1 minute. In small bowl, dissolve cornstarch in water stir into saucepan. Cook and stir until thickened and clear. Remove from heat cool 20 minutes, uncovered. Spoon into jars with lids for giftgiving. Store, covered, in refrigerator for up to 1 month. Use as a basting sauce, glaze and dipping sauce for barbecued or broiled meats and poultry, if desired.