I have a sauce that I dreamed up quite by accident that is based on Apple Juice and a lot of sweeteners i.e. sugar, honey, and dark corn syrup. Everyone of my friends who have tried it including my church members at our special luncheons rave about the stuff. The problem is that it takes forever to make it. First I put all the ingredients in a big pot. By big the process starts out with around 2 1/2 qts of liquid. Then I have to boil it down to thicken it to the consistency of ketchup. By the way there is a couple cups of ketchup in there also. So, this means boiling it down by a little over half. The I end up with only about 5 cups of sauce.
I was just wondering if any of you sauce experts might know of something I can do to thicken this sauce other than taking a couple of hours to boil it down. I don't think the usual gravy thickeners like flour etc. would work and still maintain the taste and not get floury tasting. Or maybe they would - I haven't tried it. I would appreciate any advise.