This classic Asian recipe comes to us from "Lisa16" in the Gluten-Free Forum.

Into a sauce pan (and strain as you go) put:
The juice of two large oranges
1 cup of fresh pineapple juiced in a food processor
the juice from ½ lemon

Add:
5-6 spoonfuls of brown sugar (adjust to taste)
1 cup of water
1 clove
1 spoonful of kosher salt (to taste)
½ cup of apple cider vinegar (to taste)

And in a food processor liquefy:
A thin slice of red onion
2 inches of fresh ginger root (cleaned)
3-4 cloves of garlic
1/3 cup of water

Directions:
Drop this into the sauce pan too (without straining it). Bring the whole shebang to a boil—you will have to skim some orange foam off the top a couple of times. Boil then simmer for about 10 minutes. Strain this sauce into another sauce pan. This can take some doing because there will be quite a lot of solids in there. Your end product should be fairly clear and liquid.

Take this liquid and add:
1 spoonful of xanthan gum and pepper flakes to taste

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