Citrus Ginger Salad Dressing

1/2 C frozen orange or pineapple juice concentrate
1/3 C seasoned rice vinegar
1 T soy sauce or reduced sodium soy sauce
1 T sesame oil
2 tsp. grated, fresh ginger
1 clove garlic, minced
1 tsp. cornstarch

In a medium saucepan, whisk all ingredients together. Heat over medium-high heat, stirring constantly until mixture comes to a boil. Cook until slightly thickened, about 1 minute. Cool and chill before serving. The dressing can be covered and kept refrigerated for up to three days. Makes about 1 cup.