Ingredients
1 cup  Orange Marmalade
1 cup  Tomato Sauce
2 tbsp  Red Wine Vinegar
2 tbsp  Ancho Chile Base
1 tsp  Garlic, chopped
1/2 tsp  Hacomat
1/4 tsp  Cayenne
1/4 tsp  Ground cumin

Preparation
Combine all ingredients together in a small sauce pan and stir to incorporate. Heat sauce to a boil, stirring often. Simmer for 2 minutes, let cool completely.

Suggestion
Brush on Chicken kebabs with thigh or breast meat and place fresh cubes of pineapple between the chunks. Baste during the last few minutes and serve with warm sauce on the side.

Specialty Ingredients
#20090 Red Wine Vinegar
#513 HACO-Swiss HACOMAT
#41002 BAKBEL Orange Marmalade
#90037 Ancho Chile Base