Creme de Cassis sauce
Here's one I thought of on a whim.
2 cups Creme de Cassis
1 cup granulated sugar
2 cups sliced/seeded red grapes
In a sauce pan over medium heat, dissolve the sugar in the Creme de Cassis then bring to a boil, turn down the heat to simmer. After 10 minutes, add the grapes and reduce until just syrupy.
I originally made this for Duck, but it works great on chicken and pork too.