Guys and gals saw this basic recpie awhile ago on food tv and since the apricots are in season here decided to try it. Please remember I don't use exact recipies and cook to taste, sight and smell. I did this first on a lamb shoulder roast and then my wife did a pork loin roast with left over glaze both were done on charchol. Both were freaking awesome. APPRICOT CHIPOLTE GLAZE 1- 16 oz bottle of red wine vinegar. 1 ½ cups of sugar. ½ finely copped large red onion. 3-5 fine chopped garlic cloves 1 teaspoon each oregano and basil more or less to taste. Bring to a boil and reduce about 1/3 to 1/3 (best done outside or in WELL ventilated area as the vinegar will be strong in the air ) Add 2 tablespoons of chipotle Tabasco sauce. More or less to taste. 8-16 apricots pitted and finely chopped pending size (I ended up with about 1 ½ cups or so) Bring back to a boil and let cook for about 10-15 minutes Place on roast for last ½ hour of cook rebasting ever 10 minutes.