1.) Combine all ingredients in a large saucepan, except for half of the water and the corn starch, and bring to a gentle boil; stirring frequently.

2.) Once the sauce come to a boil, reduce to a simmer and cook for 30 minutes.

3.) While the sauce simmers, mix the remaining water and cornstarch together in a small bowl to form a paste.

4.) Once the sauce has finished simmering, slowly stir in the corn starch paste, until fully incorporated and the sauce thickens.

5.) Remove the finished sauce from the heat and let stand until room temperature. Once the sauce has cooled, it can be used right away and/or stored in the frig for up to one month.