2/3 cup apple juice
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 teaspoon orange zest
1 pound chicken sausage, cut into 2-inch pieces
1 bell pepper, cut into 1-inch squares
1 onion, cut into 1-inch squares
1 cup dried apricot sections
Preheat the grill.
In small saucepan, combine the apple juice, sugar, vinegar, cornstarch and zest; blend well. Cook over medium heat until the sauce reaches a boil and thickens, stirring constantly. Pour the glaze into two separate bowls, about one-third to brush while grilling and the other two-thirds for serving.
Thread the skewers with sausage, bell peppers, onions and apricots. When ready to grill, place the skewers on the grill. Cook 4 minutes, then brush with the glaze. Flip and brush with the glaze again. Cook until hot and browned, 3 to 5 minutes more. Serve with the remaining glaze.
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