Sweet and Sour Mini-Kabobs

Ingredients:

•	1/2 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
•	1/3 cup cider vinegar
•	2 tablespoons soy sauce
•	1 tablespoon Worcestershire sauce
•	1/4 teaspoon red pepper flakes
•	2 teaspoons grated fresh ginger
•	2 to 4 teaspoons sugar (optional), for sweeter sauce
•	1 pound chicken tenders, sliced into 24 pieces about 1 1/2-inches thick
•	8 ounces smoked sausage, sliced into 24 pieces about 1/4-inch thick
•	1 medium green or red pepper, cut into 24 pieces about 1-inch square
•	24 wooden toothpicks
•	Crisco® Original No-Stick Cooking Spray

Directions:

1	HEAT broiler or grill. Combine marmalade, vinegar, soy sauce, Worcestershire sauce and red pepper flakes in a 10-inch skillet. Bring to a simmer over medium heat. Simmer 5 minutes or until slightly thickened, stirring frequently, until reduced to about 1/2 cup. Cool. Stir in ginger and sugar, if desired.
2	THREAD 1 piece each of chicken, sausage and pepper onto each toothpick. Lightly spray each kabob with no-stick cooking spray.
3	BROIL or grill skewers 4-inches from heat for 4 to 5 minutes. Turn. Cook 4 to 5 minutes more or until chicken is done and juices run clear. Brush with half of orange sauce.
4	ARRANGE kabobs on platter. Serve with remaining sauce for dipping.