1/3 cup burgundy or other dry red wine
3 tablespoon brown sugar
2 tablespoon red wine vinegar
2 tablespoon unsweetened orange juice
1/4 teaspoon grated orange rind
2-1/4 cups pitted quartered sweet cherries -- (1 pound)
2 teaspoons cornstarch
2 teaspoons water
2 tablespoon honey
2 tablespoon lemon juice
6 chicken leg quarters -- skinned
1/2 teaspoon salt
1/4 teaspoon pepper
vegetable cooking spray

Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries, and cook 10 minutes, stirring occasionally. Combine cornstarch and water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside, and keep warm. Combine honey and lemon juice; stir well, and set aside. Sprinkle chicken with salt and pepper. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack, and cook 25 minutes, turning every 5 minutes. Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn chicken over; brush with remaining honey mixture. Cook 5 minutes or until chicken is done. Yield: 6 servings (serving size: 1 chicken leg quarter and 1/4 cup sauce).

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