Ginger Basting Sauce for Shish Kebobs

Brush it on the kebobs during the final 10 minutes of cooking. Any combination of firm and fresh vegetables works well sandwiched between chunks of meat. Skewers are the traditional kebob tool but I was given kebob baskets for a gift and like how they provide even cooking and keep pieces from falling into the coals or on the ground.

Cut vegetables into 1-inch pieces, depending on their thickness. Consider your meat choice and how quickly it will cook or how well you like it cooked when cutting the vegetables as well as the meat pieces.

My favorite vegetables for kebobs are pearl onions or whole onions cut into pieces, baby red potatoes (pre-cook by steaming or microwaving), zucchini, winter squash, mushrooms, pineapple, sweet peppers, and cherry tomatoes.

Combine brown sugar, cornstarch, ginger root, garlic, wine vinegar, soy sauce, and apricot jam. Stir together until sugar is dissolved. Let stand for 1 hour to blend flavors.

Heat mixture until thickened and stir well before brushing on pork or poultry during final 10 minutes of cooking. Makes 1 cup.