Pepper-Peach Glaze

In small saucepan, heat 1 jar (8 ounces) hot pepper jelly, 1 cup peach preserves, 1/4 cup apple cider vinegar, 1/4 cup Dijon mustard, 1/4 cup packed light brown sugar and 2 tablespoons finely chopped fresh sage leaves to simmering over medium heat, stirring occasionally. Remove saucepan from heat.