Here's a couple recipes for sauces, glazes, as I love to use. my favorite being a combination of "sweet-heat" flavors!

Sweet soy-orange chili marinade/ sauce
Use: on five-spice rubbed beef short ribs, or chicken, or pork.

mix 1 bottle sweet soy sauce (250 ml) , 1 cup orange
juice, 3 diced fresh thai bird chilis, minced. Marinade
meat for 3 hours up to 8 hours. To use as a sauce, remove meat, then cook marinade for 10-15 minutes 

Apricot-Brandy Sage glaze
Use: on Bacon-wrapped chicken, hearty fleshed fish, pork.

In a medium sauce pan on medium-low heat, cook 2
cloves garlic, minced, one small onion, minced, in 2 Tbsp
olive oil for 3-4 minutes until soft. Add 1/2 cup brandy
off the flame (save your eyebrows!) and cook off
alchohol for 2 minutes. Add 1 14-18 oz jar apricot jam or
prexerves, 1/2 cup orange juice, 1 tsp salt, 1 tsp fresh-
cracked black pepper, and 2-3 dashes Tobascco. cook,
stirring for 3-5 minutes until melted/combined. Add 3
Tbsp minced fresh Sagge leaves. Brush on grilled meat
when within 1-2 minutes being done so as to not burn.