Place the grapes, wine, onion, garlic, thyme, rosemary and cayenne in blender. Blend until liquid then pour sauce into a large saucepan. Add the honey, lemon and bay leaf, stir well and bring the sauce to a boil. Turn down the heat and simmer, stirring regularly until the sauce is syrupy and reduced to one cup, about 30 minutes.

Brush the sauce on to grilled meats and cook 2-3 minutes more for a piquant, fruity glaze. Serve extra sauce alongside.

Note: Because of the natural sweetness in the sauce, be careful of flare ups.