Well I would have done this earlier but I was reluctant to get the book out and copy it, what can I say, I've become lazy!
Paul Kirk's, taken from Championship Barbecue, page 145:
"Honey-Orange Barbecue Sauce
This is a good finishing sauce for fish, pork, or chicken.
Makes about 1 quart
1/4 cup olive oil
4 cloves garlic, pressed
1/4 cup minced shallots
3 cups fresh orange juice (about 12 oranges)
1 cup fresh lime juice (about 16 limes)
1/4 cup clover honey
2 tablespoons peeled and finely minced fresh ginger
1 tablespoon finely minced orange zest
1 tablespoon finely minced lime zest
1 teaspoon fine sea salt
2 tablespoons cornstarch
3 tablespoons cold water
2 to 3 teaspoons hot chile oil, homemade (page 50) or store-bought, to your taste
1. Heat the olive oil in a medium-size nonreactive saucepan over medium heat, add the garlic and shallots, and cook, stirring, for 1 to 3 minutes. Add the orange juice, lime juice, honey, ginger, orange and lime zests, and salt. stirring to combine, and bring to a light boil.
2. In a small bowl, blend together the cornstarch and cold water with a wire whisk. Whisk the cornstarch mixture into the hot sauce, stirring until the sauce thickens. Remove the sauce from the heat. Stir in the hot chile oil to taste."