1 teaspoon (5 ml) cornstarch

1/2 cup (125 ml) water

1/2 cup (125 ml) orange or clementine juice

1/2 cup (125 ml) soy sauce

6 tablespoons (90 ml) rice vinegar

1/4 cup (60 ml) mirin

2 tomatoes, cubed

1 onion, chopped

1 apple, peeled, cored and diced

6 prunes, pitted

4 Medjool dates, pitted and diced

1 tablespoon (15 ml) tomato paste

1/2 teaspoon (2.5 ml) ground ginger

1/4 teaspoon (1 ml) ground cloves

1/8 teaspoon (0.5 ml) Cayenne pepper

1/4 cup (60 ml) brown sugar

In a bowl, dissolve cornstarch in 15 ml (1 tablespoon) of water. Set aside.

In another bowl, combine remaining ingredients except for sugar. Set aside.

In a saucepan, gently heat sugar without stirring until it begins to caramelize, about 2 minutes. Stir gently until it is an amber colour.

Quickly add all ingredients except for cornstarch mixture. Bring to a boil and simmer over medium heat for about 10 minutes. Add cornstarch mixture. Stir and simmer for 1 minute.

In a blender, purée until smooth. Strain into a bowl and let cool. Cover and refrigerate until completely chilled, about 3 hours.

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