1/2 c  Reduced-fat chicken broth
1/4 c  Balsamic vinegar
2 tb Low-sodium ketchup
2 tb Prepared mustard
1/2 ts Savory
1/2 ts Thyme
1/8 ts Ground red pepper

In a small jar with a tight fitting lid, combine the broth, vinegar,
ketchup, mustard, savory, thyme and red pepper. Shake well. Variation:
substitute nonfat sour cream for the yogurt.