Source: Enlitened Kosher Cooking by Nechama Cohen

Asian inspired sauce with red wine, brown sugar, and apricot jam.

Servings

2 tbsp red wine , dry
2 tbsp vinegar
1 tbsp fresh lemon juice
2 tbsp brown sugar
1 tbsp soy flour (or 1 tbsp cornstarch)
1 Bouillon, beef, powdered, packet (or chicken, optional)
0.5 cup tap water , cold
1.5 tbsp sugar free apricot jam
1 cup fat free reduced sodium chicken broth

Enlightened onion mixture (2 tablespoons)
2 tbsp olive oil
1 canola cooking spray
1 cup chopped leeks , thinly sliced
1 cup chopped scallions , thinly sliced
1 cup fresh chopped onion , diced small
3 medium garlic cloves , peeled and minced

Enlitened Onion Mixture:
1 Heat 2 tablespoons oil together with 10 second cooking spray in a large non stick skillet over medium heat for a few seconds.
2 Add 2 cups leeks and scallions, white and light green parts, thinly sliced, 1 cup onions, peeled and diced small and start to brown, stirring occasionally.
3 Add 3 cloves garlic, peeled and minced and a few drops of water, the mixture will start to brown.
4 Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
1 In a small saucepan, mix together the wine, vinegar, lemon juice, and brown sugar. and stir until thick.
2 Add Enlightened onion mixture and bring to a boil. Mix soy flour (and soup powder) with cold water and melted apricot jam until there are no lumps.
3 Lower the heat and add slowly to the pot, constantly stirring with a wooden spoon so that no lumps form. While mixing, add hot stock or boiling water. Bring contents to a boil.