Remove the currants from the stems, and place them in the sauce pan
Add the ginger, cinnamon, salt and pepper, honey, brown sugar, orange juice and zest of the orange, and½ cup of water, to the currants in the pan and stir
Simmer over low to medium heat for 20 minutes
Put the cooked currants into a food mill or push through a mesh strainer into a mixing bowl
Place the liquid into a sauté pan and place over medium heat, stir in the soy sauce and sambal, and bring to a boil
In a small bowl combine the corn starch and cold water, creating a smooth mixture
Add the corn starch mixture to the reducing liquid and stir with a wire whisk until thickened
Place the cooled glaze into a container or glass jar for storage in the refrigerator!
We used some on grilled pork chops and it was delicious! Enjoy!
