Originally Posted by Boshizzle
Heating the sauce might slightly change its flavor. But, if you want to thicken it up a little, mix together very well 1/4 cup of the cool or room temperature sauce with 2 teaspoons of cornstarch. Bring the remaining sauce to a simmer. Briskly whisk in the sauce/cornstarch mixture. Let it simmer for about 1 minute or so.
This is for 16 ounces of sauce. You will need to adjust the amount of cornstarch if thickening more or less sauce.
I made three batches... One I heated, one I did completely cold, and one I did using the "steep" (essentially steeping the spices in a portion of the nectar and pouring that in) The batch the best is the one with the steep. The worst is the heated one. Don't care why. HOWEVER!!!!!!!!!! the batch that was mixed start to finish cold and had to wait a day to merge was almost as good as the steeped version.