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Ambrosia Sauce

['2 cups (packed) light brown sugar', '2 cups mirin (sweet Japanese rice wine)', '2 cups reduced-sodium soy sauce', '1 cup chopped peeled fresh ginger (about one 4x1" piece)', '2 tablespoons ground coriander', '1/4 teaspoon whole black peppercorns', 'Ingredient info: Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.', 'Four clean 8-ounce jars']

Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD: Ambrosia sauce can be made 2 months ahead. Keep refrigerated.

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