Shish Kabobs

• 1/4 c. vinegar
• 1/4 c. light molasses
• 1/4 tsp. ground ginger
• 1 1/2 lb. lean boneless pork, cut into 1-inch cubes
• 1/4 c. prepared mustard
• 2 Tbsp. ginger preserves or orange marmalade
• 1 (16 oz.) jar spiced crab apples, drained

1. In a medium mixing bowl, combine vinegar, mustard, molasses, preserves and ginger.
2. Alternately thread pork and apples on 6 to 8 skewers.
3. Brush with sauce.
4. Grill on an uncovered grill over medium-hot coals, about 12 minutes or until pork is no longer pink, turning and brushing with sauce after 6 minutes.
5. Or place kabobs on unheated rack of a broiler pan.
6. Broil 5 inches from heat for 12 to 15 minutes or until pork is no longer pink, turning kabobs and brushing with sauce after 6 minutes.
7. Heat remaining sauce; pass with kabobs.
8. Makes 6 servings.

vinegar, light molasses, ground ginger, pork, prepared mustard, ginger preserves, crab apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451348 (may not work)