Ginger-Wine Baste

1 Cup California Rosé
1/4 Cup Honey
3 Tbsp. Wine vinegar
1/4 Cup Ketchup
1/4 Cup Oil
1/2 Tsp. Powdered ginger
1/2 Tsp. Garlic salt
1/8 Tsp. Pepper

Measure all ingredients into a pint jar. Cover tightly and shake until thoroughly blended. Use to baste lamb, chicken or other meat or poultry during grilling or roasting.

Yield: 1-2/3 cups