Saskatoon Glazed Baked Quail

4 Quail – Halved & Baked

1/2 jar Dorothy's Saskatoon Jelly

2 Tbsp hot sauce

2 Tbsp red wine vinegar

4 Tbls butter, cubed

Heat the jelly, hot sauce and vinegar, to simmer then whisk in the butter 1 Tbls at a time. Remove from heat and cool. Use half of the glaze to coat the cooked Quail.

Serve remainder in pitcher to pour at table.