Heat the soup, vinegar, molasses, orange juice, garlic and thyme in a 2-quart saucepan over medium-high heat to a boil, stirring occasionally.  Reduce the heat to medium-low.  Cook for 5 minutes or until the soup mixture is thickened.
Remove the saucepan from the heat.  Let the soup mixture cool to room temperature.  Cover and refrigerate for up to 1 week.  Use as a basting sauce for ribs or chicken during grilling, or a dipping sauce for chicken tenders or breaded vegetables.