Put the wine and jelly in a deep saucepan and bring to the boil. Continue boiling over moderate heat to reduce liquid. Julienne the squash and slice the onion very thin, then quarter the onion slices. When the wine is reduced enough to start foaming up, add the onion to the pan and stir for several minutes, until soft. Add the zucchini and continue cooking for about two minutes. If the sauce is too tart, add the sugar.

10-1999, C. Fehrenbach