Bring 4 cups of satsuma juice to simmer over medium heat. Simmer until reduced to 2 cups, stirring occasionally. Add the vinegar, corn syrup, Worcestershire, cane syrup, tomato paste and chicken stock to  the reduced satsuma juice. Slowly continue to simmer and reduce th sauce by one quarter. Whisk in the cornstarch-water mixture and simmer on low for another 10 minutes. When you are ready to use add the satsuma zest.

Note: Use this as you would any basting liquid.