An apple base with cherry on top, so it's a fruit-forward glaze. The habanero shows up as a touch of heat on the back side, not up front.

A glaze isn't a sauce. It's thicker and more concentrated, and it goes on at the very end of the cook so it sets up glossy and sticky. Use it straight from the bottle for a loud finish, or stir some into your barbecue sauce for shine.

Ribs, pork butt and ham.

Just the apple: Apple Habanero Glaze. A different fruit, same idea: Pineapple Habanero Glaze.