Here's one you may want to try. I love it with grilled feral hog tenderloin.

http://www.texascooking.com/recipes/mahsauce.htm

we do pretty much the same thing except we use red currant jelly instead of grape jam, fairly close to the same flavor . fried deer backstrap steaks on a bed of smashed taters and the mahogany drizzled over it.
i didnt realize it was called "mahogany" but now i know i like it even better lol