Name: Ambrosia Sauce
Ingredients: 2 cups (packed) light brown sugar; 2 cups mirin (sweet Japanese rice wine); 2 cups reduced-sodium soy sauce; 1 cup chopped peeled fresh ginger (about one 4x1 inch piece); 2 tablespoons ground coriander; ¼ teaspoons whole black peppercorns; Four clean 8-ounce jars

Ingredients

2 cups (packed) light brown sugar
2 cups mirin (sweet Japanese rice wine)
2 cups reduced-sodium soy sauce
1 cup chopped peeled fresh ginger (about one 4×1 inch piece)
2 tablespoons ground coriander
¼ teaspoons whole black peppercorns
Four clean 8-ounce jars

Steps

Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD Ambrosia sauce can be made 2 months ahead. Keep refrigerated.