Apricot Raisin Spiced Glaze

1 tsp Red Pepper, dried
1/2tsp Kosher Salt
1 tbsp EVO oil
1 1/2tbsp brown sugar
12 Golden raisins, chopped up
3 tbsp Apricot preserves
1 tsp Wine vinegar or lemon juice

In a skillet heat about a half-cup water over medium heat until it begins steaming. Add the pepper flakes (adjust to your tolerance), with the salt and EVO oil to the water and allow the flakes to soften. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure any gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat meats with the glaze by simmering the meats with the glaze for a couple minutes on each side, or broil for affect. Spread a teaspoon or so on each serving plate and arrange meats on top.