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1/3 cup peach preserves
3 tablespoons light corn syrup
1 teaspoon Kikkoman Rice Vinegar
1/4 teaspoon ground ginger
1/2 teaspoon Kikkoman Soy Sauce
Combine peach preserves, corn syrup, vinegar and ground ginger in small saucepan. Cook, stirring, over medium-high heat until mixture simmers, breaking up large peach chunks. Remove from heat and add soy sauce. Cool to room temperature.