you might try playing around with the sauce from this recipe Gingered Shrimp Cakes 1 lb. large shrimp, cooked 4 scallions, sliced, green parts included 1 Tbsp freshly grated ginger Grated lemon zest from 1 lemon 2 Tbsp chopped fresh parsley 1/2 C fresh corn, cooked, cut off cob 1 lg egg 3 Tbsp mayonnaise 1/2 tsp hot pepper sauce 1/2 tsp salt Pinch of ground black pepper 1 1/2 C fresh bread crumbs or panko (divided) 2 Tbsp olive oil (or more, for frying) 1 Tbsp butter (with the oil, for frying) Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture. Add 1 Cup breadcrumbs and gently mix. Form into 4 patties and gently dredge in remaining 1/2 C breadcrumbs, adding more if necessary. Put on a plate, cover with plastic and refrigerate for at least 30 min and up to 4 hours. Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes. Chile Garlic Sauce To make Chile-garlic cream sauce, combine 2 Tbsp chile-garlic sauce ( from Asia aisle at supermarket) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche. Spoon about 3 Tbsp of sauce on each plate and place shrimp cake on it, serve immediately. Makes four servings. Variation: Substitute lump crab meat for the shrimp. Nancy

I'd think just reducing the vinegar would work. Or you can have a look a the sauce in this recipe. Here is a link that might be useful: Balsamic Reduction sauce

I usually can this one but it can be frozen too. It's from the "Complete Book of Small-Batch Preserving." I've taken out one clove of garlic and added a teaspoon of crushed red pepper for zip. Chunky Basil Pasta Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced 2/3 cup red wine -- (150 mL) 1/3 cup red wine vinegar (5 % strength) -- (75 mL) 1/2 cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) 1/2 teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Yield: "8 cups"

Eileen, these 2 recipes should fit the bill. Years ago, I made them for a super bowl party. I had to satisfy the ones that loved the hot stuff, 5-12 year old kids, the women that didn't like hot seasoned anything, the grandmas that would rather die than eat anything seasoned too spicy and the love of all, the grandma that I swear would drink a bottle of hot sauce if you let her. They reheat well in both the oven and the microwave and have become, not only a family favorite, but everyone left the super bowl party wanting the recipes for both types of wings and have been on the super bowl party list for more than 20 years now. Both are simple to double, triple or what ever you need. KRAFT CHICKEN WINGS FOR SUPER BOWL PARTY. INGREDIENTS 1 1/2 dozen chicken wings, tips removed and cut into 2 pieces 1/4 cup low sodium soy sauce 1 8 oz bottle catalina salad dressing 1 teaspoon minced fresh ginger (dried ginger doesn't work well for this) Mix soy suace, ginger and salad dressing. place wings in 1 gallon ziplock type plastic bag. Pour marinade in bag and seal closed, removing as much air as possible. spread flat and spread marinade around. Turn bag over every couple of hours. Marinade several hours to overnight. 24 hours can be even better. Keep in frig while marinating. Place wings on broiler pan and broil 15-20 minutes, turning half way through and baste wings with marinade after turning. Serve with horseradish sauce for the ones that love the hot stuff, and blue cheese dressing for those that don't. add cut up veggies to go with the blue cheese dressing, like carrots, celery, etc. Be sure to have plenty of wipes to use for hands. SILVER SPOON WINGS. from Boston Globe about 25 years ago. taste much like the wings in a chinese restaurant. INGREDIENTS: 1/2 cup sugar 1/2 cup water 1/2 cup low sodium soy sauce 1/4 cup pineapple juice 2 tablespoons vegetable oil 1 teaspoon grated fresh ginger (dried doesn't taste right) 1/2 teaspoon garlic powder 2-3 pounds chicken wings, tips removed and cut at joint Combine sugar, water, soy sauce, pineapple juice, oil, ginter and garlic powder. stir until sugar is dissolved. Place chicken wings in 1 gallon size ziploc type bag. pour marinade over wings, seal to close removing as much air as possible. flatten wings in bag and spread marinade. Marinate at least one full day, 2 days is better. don't forget to turn bag in frig many times during marinating. To bake, pre-heat oven to 350 degrees line cookie sheets with an edge that goes up the side, with aluminum foil. Spray with cooking spray. Place wings on aluminum foil. Bake 40 minute or until tender, basting twice with marinade. These taste great served cold as well as hot. Hope these help you out. Fran