1 tbsp. olive oil
1 sm. onion, finely chopped (1/4 c.)
2 tsp. curry powder
2 tsp. prepared yellow mustard
1/2 c. prune juice
1/3 c. apricot jam
1/4 c. red wine vinegar
1/2 tsp. salt
2 tbsp. cornstarch mixed with 2 tbsp. water

Heat oil in saucepan on low heat. Add onion, curry powder and stir and cook for 5 minutes. Stir in mustard, prune juice, jam, vinegar and salt. Bring to boil for 1 minute. Add cornstarch and stir until thickened. Takes only a few minutes to thicken. Yield is approximately 1 1/4 to 1 1/2 cups.

About 10 minutes before meat is done, baste with mixture and when done, give one last brush with glaze.