Coconut-Ginger Sauce

This versatile recipe is a real winner because it has dozens of uses. To begin with, it makes a great marinade for fish, poultry and pork. After being cooked and reduced, this sauce is magic on meats and fish; barely warm and it’s a wonderful dip for crudit's. (Unsweetened coconut milk can be found in most supermarkets and all Asian markets. Don’t substitute ‘cream of coconut’, a highly sweetened concoction used for some drinks (like pina coladas and desserts.)
Instructions: Shake can of coconut milk well before opening. If using this mixture as a marinade for fish or meat, combine all the ingredients in a shallow pan or dish large enough to hold the meat being marinated. Marinate meat as desired. Otherwise, combine ingredients in a medium saucepan. Bring to a full rolling boil over high heat. Reduce heat to medium low - sauce should be gently ‘bubbling.’ Cook, uncovered, until sauce coats a metal spoon and has reduced to about 1¹/₄ cups, about 40 minutes. After cooling to room temperature, sauce can be covered and refrigerated for up to 1 week. Reheat, stirring constantly, over low heat. Or, place in 2 cup glass measuring cup and microwave at medium high (70% power) for about 2-1/4 minutes, stirring after 1-1/2 minutes. Makes 1¹/₄ cups.
Recipe compliments of Sharon Tyler Herbst www.sharontylerherbst.com, author of 13 books on food and drink, including the popular bestseller Food Lover’s Companion and her most recent tome The Ultimate A-to-Z Bar Guide.

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