Glaze:

1/4 c. firmly packed brown sugar
1 tbsp. cornstarch
2/3 c. apple juice
1/4 c. cider vinegar
1 tsp. grated orange peel

Kabobs:

1 lb. fully cooked kielbasa, cut into 20 pieces
2 medium red cooking apples, cut into 10 wedges
1 large green bell pepper, cut into 10 strips

Heat grill. In small saucepan, combine all glaze ingredients; blend well. Cook over medium heat until mixture boils and thickens, stirring constantly. Alternately thread sausage, apple wedges and pepper strips on 5 (12-inch) skewers. When ready to barbecue, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6-inches from coals. Cook 4 minutes. Brush tops with glaze. Turn and brush with additional glaze. Continue to cook 3 to 5 minutes or until sausage is hot and browned. Serve with remaining glaze.

Makes 5 kabobs.