Tangy Apricot Barbecue Sauce

1. Lightly coat a medium saucepan with cooking spray. Add onion and ginger; cook until tender, stirring occasionally. Stir in catsup, apricot preserves, orange juice, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is slightly thickened. Makes 1-1/2 cups sauce (24, 1-tablespoon servings).

2. Cover and refrigerate the sauce for up to 3 days. Use sauce to make Barbecued Chicken, Roasted Onion, and Nectarine Pizza or Barbecued Chicken with Roasted Onion Medley, or use to brush on grilled meats during the last 10 minutes of grilling.