INGREDIENTS
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1/4 cup peach preserves
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1/4 cup apricot preserves
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2 tablespoons light corn syrup
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5 teaspoons white vinegar
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1/2 teaspoon soy sauce
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1/2 teaspoon yellow mustard
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1/4 teaspoon salt
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1/8 teaspoon garlic powder
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1 1/2 teaspoons cornstarch
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2 tablespoons COLD water