This recipe makes a bit more than 1 pint of sauce.
sections of ginger, peeled
white onions, peeled
Wash fruits and vegetables well, then cut into small chunks suitable for blending, removing and discarding stems and seeds as needed.
Place fruit/vegetables in a large blender, add water as needed, and liquefy.
Mix water, sugar, fruit/vegetable blend, and soy sauce in a large stock pot and bring to a boil over high heat.
Reduce heat to low and continue cooking at a slow simmer for two hours or until sauce thickens to desired consistency.
Remove from heat and allow to cool.
Strain into a resealable storage container, label with contents and date, and refrigerate until use.