|In medium saucepan, heat oil over medium-high heat until hot. Add onion, ginger and garlic; cook and stir 5-7 minutes or until onion is golden brown. Add prune juice, marmalade, vinegar, crushed red pepper and pepper; bring to a boil, stirring occasionally. Boil 1 minute. In small bowl, dissolve cornstarch in water; stir into saucepan. Cook and stir until thickened and clear. Remove from heat; cool 20 minutes, uncovered. Spoon into jars with lids for gift-giving. Store, covered, in refrigerator for up to 1 month. Use as a basting sauce, glaze and dipping sauce for barbecued or broiled meats and poultry, if desired.