This sweet and spicy mixture works well on a wide variety of foods, but is particularly good brushed on chicken.
Combine in a small saucepan over medium heat:
1 cup apricot preserves
1/2 cup red wine vinegar
1 2-inch cinnamon stick, broken or 1/4 teaspoon ground cinnamon
2 tablespoons minced fresh chili peppers of your choice
Bring to a boil and cook until the mixture is slightly thickened, 5 to 7 minutes. Use hot or at room temperature. This glaze will keep, covered and refrigerated, for about 1 month.
