Place the preserves, vinegar and chili sauce in a 2-quart saucepan

Bring to a simmer, stirring until mixture is smooth

Whisk in the oil and mustard and set aside to cool completely before using as a marinade. Yield: 1 cup SUGGESTED USE: This marinade is similar to a barbecue sauce and works well on just about any meat including pork tenderloin (2 to 4 hours), pork chops (2 to 4 hours), spareribs (8 to 24 hours), chicken pieces on the bone (4 to 8 hours) or Cornish Game Hens (6 to 8 hours).