Place honey, ginger, vinegars and soy sauce in tightly lidded jar; shake well to combine. Yield: About 1 cup. Per serving: 177 Calories; 0g Fat (0% calories from fat); 3g Protein; 47g Carbohydrate; 0mg Cholesterol; 1936mg Sodium NOTES : Balsamic vinegar makes a delicious marinade for grilled eggplant or zucchini. Just a splash mixed with oil and seasonings can add rich flavor as a basting sauce. It stores for up to 2 months in the refrigerator. Recipe by: Mary Carroll - St. Louis Post Dispatch Posted to MC-Recipe Digest V1 #892 by Lisa Minor
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1875.9mg||65 %|
|Potassium 148.8mg||4 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 27.2g|
|Protein 3.1g||4 %|
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Calories per serving: 133
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