Not so soy sauce

1 1/2 c vegetable, mushroom or beef broth (tbh, any broth will probably do...beef makes it richest)

2 T salt
4 tsp balsamic vinegar
2-3 T dry sherry (real, honest drinking sherry!)
2 tsp dark molasses
1/4 tsp ground ginger
pinch pepper
pinch garlic

Combine all in a small saucepan and bring to a boil over medium heat. Simmer until it reduces to 1 cup. This usually takes me between 20-30 minutes. The original recipe that I modified said 15. But I guess I did modify it...

GK's notes: This makes a great soy and wheat free soy sauce substitute. If you are also vegetarian, using vegetable broth does not harm the flavor of this in any way, so go for it!

I have no idea how long it keeps in the fridge. I have kept it for 2 or 3 weeks without being able to tell a difference in quality. I wouldn't try to keep it out of the fridge. I THINK you could make extra large batches and freeze portions of it in ice cube trays for longer term usage, but I haven't tried freezing it yet.