Apple-Mustard Grilling Sauce

1. Whisk cider, apple butter, whole grain and dry mustards, vinegar, salt, and cayenne in medium bowl.
2. Place water in 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored, 3 to 4 minutes. Reduce heat to medium and continue to cook until syrup is golden amber, 1 to 2 minutes longer. Quickly remove saucepan from heat and whisk in cider mixture. Return to medium heat and cook, whisking constantly, until caramel has dissolved and sauce has thickened, about 2 minutes. Transfer 1⁄2 cup sauce to medium bowl to use for grilling. Set aside remaining sauce for serving.

HOISIN GRILLING SAUCE
Whisk 1⁄2 cup hoisin sauce, 3 tablespoons rice vinegar, 3 tablespoons pineapple juice, 1 tablespoon soy sauce, 1 tablespoon minced fresh ginger, 1⁄4 teaspoon red pepper flakes, and pinch five-spice powder in medium bowl and substitute for cider mixture in step 2.

ORANGE-CHIPOTLE GRILLING SAUCE
Whisk 1⁄2 cup orange marmalade, 1⁄2 teaspoon finely grated orange zest, 1⁄3 cup orange juice, 1⁄4 cup white vinegar, 1 tablespoon minced canned chipotle chile in adobo sauce, and 1⁄2 teaspoon salt in medium bowl and substitute for cider mixture in step 2.

COCONUT–RED CURRY GRILLING SAUCE
Whisk 1-1⁄4 cups coconut milk, 1⁄2 teaspoon finely grated lime zest and 1⁄4 cup lime juice (2 limes), 1 tablespoon red curry paste, and 1 tablespoon fish sauce in medium bowl and substitute for cider mixture in step 2, increasing final sauce thickening time to 6 to 7 minutes.