Originally Posted by This is not your pork!
Yes, I was also just wondering, how to get this sauce a little thicker, if not having any xanthan gum. The modified sauce I produced has a nice consistency, not really too liquid, but a touch thicker would not hurt either. So what additional ingredient would fit for this recipe to get it a little thicker?
One other point about thickening it. It is deliberately thin. The flavor should be like a smack in the mouth up front with some burn at the end when tasted straight. When put on meat or veggies, it should mellow out a little. It may be that thickening it will make it a bit too strong so, I'd suggest that if that is the case, you should add a little water to it.
If you want to go more modern, add apple juice or even peach or apricot jam or jelly that has been simmered to thin it out a little.